[mápó qiézi Sauce] A rich sauce featuring the deep flavors of doubanjiang (fermented chili bean paste) and tianmianjiang (sweet bean sauce), enhanced with garlic, ginger, green Sichuan peppercorns, and Shaoxing wine.

[Thickening Powder] Helps achieve the signature thick and silky texture of classic mápó qiézi.

Ingredients (Serves 3–4):

Eggplants: 4–5 (approx. 500g)

Leek: 1/2 stalk (approx. 75g), minced

Ground pork: 150g

Salad oil: 4 tbsp (approx. 48g)

Water: 50 ml (1/4 cup)

This product: 1 packet of mápó qiézi sauce

1 packet of thickening powder

Instructions

1. Cut the eggplants into bite-sized pieces. Mince the leek. Dissolve the thickening powder in water.

2. Place the eggplants and 1 tbsp of oil in a plastic bag and mix well. Spread them on a large microwave-safe plate, cover loosely with plastic wrap, and microwave.

(Reference: 500W for 7 min 30 sec)

3. Heat 3 tbsp of oil in a frying pan over medium heat. Stir-fry the ground pork until lightly browned. Turn off the heat, add the sauce, and cook again on low–medium heat.

4. Add the microwaved eggplants to the pan and stir-fry. Then turn off the heat, add the dissolved thickening powder and leek, and mix thoroughly. Heat again until thickened, and it’s ready.