For the sauce, combine Soy Sauce (2 tablespoon), Granulated Sugar (2 teaspoon), Shaoxing Cooking Wine (1 tablespoon), Unsalted Chicken Stock (1 cup), Sesame Oil (1/2 teaspoon) and mix.
Keep Black Vinegar (2 tablespoon) on the side, but do not mix.
Mince Garlic (1 clove).
Mince Fresh Ginger (1 1/2 tablespoon).
Slice the Scallion (4). Seperate the white parts from the green parts.
Set aside the green parts to use as garnish.
Roughly chop the Chili Bean Sauce (1 tablespoon).
In a large bowl, combine Water (6 cup) and Salt (2 tablespoon). Mix well and set aside.
Trim off the ends of the Eggplant (2) and cut into approximately 4-5 inch portions, then cut into quarters.
Soak the eggplant in the salted water for about 5 to 10 minutes.
Drain and dry the eggplants.
Fry the eggplant in 325 to 350 degrees F for 2 to 3 minutes or until they turn a slightly golden color.
Remove the eggplant from the oil and set aside.
Prepare the slurry mixture. Combine Potato Starch (1 teaspoon) and Water (1 teaspoon) and set aside.
In a heated wok or pan, add in Vegetable Oil (2 tablespoon).
Add whole Dried Chili Pepper (5) and cook on low heat to release their aroma.
Add in Ground Pork (3.5 ounce). Use medium heat and lightly cook the pork just until it changes color.
Add in the green onions, garlic and ginger. Saute until fragrant.
Turn the heat to low and add in PiXian Dou Ban Jiang chili bean paste, and cook until the meat is coated with the paste. Then add in the Soy Sauce (2 tablespoon).
Turn the heat up to medium-high and cook eggplant for 30 seconds to 1 minute.
Add in the potato starch slurry and mix well. Turn off the heat and add in the black vinegar and lightly toss the eggplants.
Garnish with green onions. Serve and enjoy!