INGREDIENTS
4 oz
Ground pork
1 tbsp
Bean paste, spicy
2
Chinese eggplants (about 6 cups), medium
4 cloves
Garlic
2
thin slices Ginger
10
Red chilies, dried
2
Scallions
1 tsp
Fish sauce
1 tbsp
Soy sauce
2 tsp
Sugar
3 tbsp
Oil
1 tsp
Sesame oil
2 tbsp
Shaoxing wine