Stir-fried Eggplant with Minced Pork

Cut the eggplant into 5 cm long, 1.5 cm thick strips. Place the eggplant in a colander, sprinkle with 5 grams of salt, and let it sit for 15 minutes to draw out excess moisture. Squeeze out any liquid from the eggplant and pat dry with paper towels.

Finely mince the garlic and ginger. Slice the white parts of the scallion into 2 cm pieces and chop the green parts for garnish. Snip the dried chili peppers into 1 cm pieces.

In a small bowl, combine 25 grams of light soy sauce, 10 grams of dark soy sauce, 15 grams of Shaoxing wine, 10 grams of Chinkiang vinegar, 5 grams of sugar, 10 grams of cornstarch, and 50 grams of water. Mix well to form a smooth sauce slurry.