Cut 400g of Chinese eggplant into strips. Cook in boiling water with ½ teaspoon of salt until soft, then drain and press out the excess water.
Mix 1½ tablespoons of Chinkiang black vinegar, 1½ tablespoons of Shaoxing wine, ½ tablespoon of dark soy sauce, 1 tablespoon of sugar, 1½ tablespoons of cornstarch, 4 tablespoons of water, and 1 teaspoon of sesame oil.
Heat 1½ tablespoons of vegetable oil in a wok and fry 50g of ground pork until browned.
Add 2 tablespoons of pickled chili garlic sauce, 4 minced garlic cloves, 2 teaspoons of minced ginger, and the chopped whites of 2 scallions. Fry until fragrant.
Add the eggplant, then stir the sauce and pour it in. Toss until thickened and glossy, and scatter over the chopped scallion greens.
