Slice eggplants into thick zigzag pieces and rub with 2–3 pinches of salt to remove excess moisture.

Chop red chili and green onion, and drain excess blood from ground pork using paper towels.

Mix doubanjiang, oyster sauce, sugar, and chili powder to create the seasoning sauce.

Pat dry the salted eggplants using paper towels to remove moisture.

Heat oil in a pan and sauté minced garlic, chopped green onion, and red chili over medium-low heat.

Add ground pork to the pan and splash with rice wine to remove any pork odor.

Add the dried eggplants and the prepared seasoning sauce to the pan, stirring well.

Pour 100ml of water into the pan, cover with a lid, and let the eggplants simmer until tender.

Once the sauce thickens, drizzle 1 tbsp of vinegar and turn off the heat.