Cut eggplant into strips. Then soak the eggplant strips in salty water for around 15 minutes. Move out and completely drain.
Heat another 1 tablespoon of oil in wok, and fry mince pork until crisp and browned. Then transfer the pork out.
Add another 2 tablespoons of oil and add eggplants in. Fry until slightly softened.
Transfer eggplant out, then fry Doubanjiang and dou-chi if using over slow fire until the oil turns red. Then place garlic, ginger and scallion, also pepper flakes and Sichuan peppercorn if using. Fry until aroma.
Return eggplant and fried pork , add sugar, salt and light soy sauce. Give a big stir fry to make everything well mixed and serve hot!