Yuxiang Qiezi from The Taste of China by Ken Hom

Ingredients

• 125 ml/4 fl oz chicken stock
• 700 g/1½ lb Chinese or regular aubergines
• 2 teaspoons ground red chilli
• 3 tablespoons rice wine or dry sherry
• 2 tablespoons finely chopped garlic
• 2 tablespoons dark soy sauce
• 2 tablespoons finely chopped ginger root
• 3 tablespoons Chinese black rice vinegar
• 450 g/1 lb minced pork
• 3 tablespoons finely chopped spring onions
• 2 tablespoons sugar
• 450 ml/16 fl oz peanut oil
• 1 tablespoon Sichuan peppercorns, roasted and crushed