Prep the vegetables and aromatics: cut the Chinese Eggplant into 2–3 inch batons (or long wedges), separate the white and green parts of the Scallions and finely chop, mince the Garlic and Ginger, and roughly chop the Douchi. Lightly sprinkle the eggplant with Salt and let sit 8–10 minutes, then rinse and pat dry to reduce bitterness and oil absorption.
Heat a large wok or skillet over medium-high heat until hot, add 2–3 tablespoons of Neutral Oil and fry the eggplant in batches until softened and lightly browned; transfer to a plate lined with paper towel to drain.
In the same dry wok, toast the Sichuan Peppercorns over medium heat until fragrant (about 30–60 seconds), then crush or grind them and set aside.
Add another tablespoon of oil to the wok and stir-fry the Ground Pork, breaking it up with a spatula, until it loses its raw color and begins to brown.
Stir in the Doubanjiang and the chopped Douchi and fry with the pork for 30–60 seconds until the oil turns red and aromatic.
Add the minced Garlic, Ginger and the white parts of the Scallions; stir-fry briefly until fragrant, then splash in the Shaoxing Wine to deglaze the pan.
Pour in the Chicken Stock, add Light Soy Sauce and Sugar, return the fried eggplant to the wok, stir to coat, and simmer 3–4 minutes so the eggplant absorbs the sauce. Taste and adjust seasoning with a little additional Salt if needed.
Mix the Cornstarch with cold Water to make a smooth slurry, then stir it into the simmering sauce to thicken until glossy and clinging to the eggplant.
Finish the dish by drizzling with Chili Oil, sprinkling the toasted ground Sichuan Peppercorns, and scattering the chopped green parts of the Scallions on top. Serve hot with steamed rice.
