Mapo Eggplant

Steps

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1. 1
   Heat a wok and add a generous amount of oil. Place the salted and dried eggplant chunks into the wok and stir-fry over medium heat for 1 minute to ensure contact with the pan.
   ▶ ≈1:35
2. 2
   Stir and continue cooking for about 1 minute until the eggplant becomes soft and translucent with a nice caramelized color. Transfer to a plate and set aside.
   ▶ ≈2:21
3. 3
   Add a little more oil to the same wok, then add the chopped ginger and stir until fragrant.
   ▶ ≈3:46
4. 4
   Add the 5 chopped garlic cloves and mix until aromatic.
   ▶ ≈4:05
5. 5
   Add the minced meat and break it up well, mixing thoroughly. Cook over medium heat until the meat is fully cooked with no pink remaining, taking care not to overcook until it's dry.
   ▶ ≈4:19
6. 6
   Add the spicy broad bean paste, Sichuan peppercorn powder, and a pinch of ground white pepper. Stir well until the mixture becomes fragrant and develops a rich color.
   ▶ ≈5:04
7. 7
   Pour in the water and stir to combine.
   ▶ ≈5:54
8. 8
   Add the fried eggplant back into the wok, spread it out, cover with a lid, and simmer over medium heat for 5 minutes.
   ▶ ≈6:10
9. 9
   After 5 minutes, give the dish a gentle stir. Reduce heat to medium-low and slowly add the cornflour solution while stirring to reach your desired sauce consistency.
   ▶ ≈6:16
10. 10
    Finish by adding the finely sliced spring onions as garnish and serve immediately.
    ▶ ≈7:03