Sze Chuan Eggplant in Hotpot

Ingredients:
* 1/4 pound ground pork

Marinade:
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* a Pinch (less than 1/2 teaspoon) cornstarch

Sauce:
* 1/4 cup chicken broth
* 2 tablespoons dark soy sauce
* 2 tablespoons light soy sauce
* 1 teaspoon red rice vinegar, red wine vinegar, or balsamic vinegar
* 1 teaspoon granulated sugar, or to taste
* 2 teaspoons cornstarch

Others:
* 4 eggplants
* 1 cloves garlic
* 4 tablespoons oil for stir-frying, or as needed
* 1 tablespoon bean sauce (hot bean sauce if possible)
* 1/2 teaspoon chili paste with garlic, or to taste
* 1 teaspoon sesame oil

Preparation:
Combine the ground pork with the salt, pepper, and cornstarch. Marinate the pork for 15 minutes. While the pork is marinating, prepare the remaining ingredients. In a small bowl, combine the chicken broth, dark and light soy sauce, vinegar, and sugar. Whisk in the cornstarch.

Cut the eggplant into rectangles. Mince the garlic.

Heat the wok over medium-high to high heat. Add 2 tablespoons of oil. When the oil is hot, add the eggplant. Stir-fry the eggplant until it is softened (about 5 minutes). Remove and drain on paper towels.

Add 2 tablespoons oil to the wok. When the oil is hot, add the garlic and bean sauce. Stir-fry until aromatic. Add the ground pork. Stir-fry until it changes color, using cooking chopsticks or a wooden spoon to separate the individual pieces.

Push the pork up to the sides of the wok. Add the sauce in the middle and bring to a boil, stirring quickly to thicken. Add the eggplant slices and the chili paste. Cook for a few more minutes and stir in the sesame oil.top with coriander leaves, Serve hot.