Ultimate Mapo Eggplant

Trim the eggplant stems and calyx, then cut into bite-sized chunks. Soak in water with 1% salt for 5-10 minutes to draw out bitterness and excess moisture so they don't soak up too much oil when fried.

While soaking, mince the garlic, ginger, and both white and green leek parts. Crush the huajiao with a mortar and finely chop the douchi. Substitute 1 teaspoon miso for douchi if needed.

Drain the eggplant, pat dry with paper towels, transfer to a tray, and dust thoroughly with bread flour. Mix gently by hand to coat evenly.

Heat frying oil in a wok to 180°C. Fry the floured eggplant in batches, undisturbed until the coating sets and pieces turn golden. They will simmer in sauce later, so don't fully cook through.

Drain the wok, leave about 1 tablespoon of oil, and saute the ground pork over high heat until well browned. Lower the heat and add the garlic, ginger, and white leek to release aromas.

Add the doubanjiang and toast it well to release flavor. Add the huajiao and douchi, adding more oil if needed. Add ichimi togarashi for extra heat. Finish with the tianmianjiang.

Add water, chicken bouillon, sake, oyster sauce, soy sauce, and sugar; bring to a simmer. Taste and adjust with salt or thin with water.

Add the fried eggplant and remaining green leek, then add the potato starch slurry in 2-3 portions to thicken. Reduce over high heat to set the gloss.

Finish with Sichuan pepper oil (or sesame oil), pepper, and black vinegar — adding the vinegar last preserves its aroma.

Plate and finish with extra huajiao if desired.