Braised Eggplant with Minced Pork and Preserved Egg

Method

1. Cut eggplants into 1-inch cubes and soak in salted water for 10 minutes.
2. Drain and pat dry. Sauté minced pork until browned.
3. Add eggplant, preserved eggs, soy sauce, oyster sauce, sugar, and water.
4. Simmer 15 minutes until eggplant is tender.
5. Check that the ground meat reaches 71°C (160°F) throughout before serving.