Heat the oil in a wok or deep-fryer until almost smoking (180°C/350°F), and deep-fry the eggplant in batches until golden brown, then drain on paper towel. Carefully pour out the oil and wipe the wok clean.
Heat 3 tablespoons of vegetable oil in the wok, add the minced pork and stir-fry until the meat begins to colour. Add the sliced spring onions, ginger, garlic and hot bean paste and stir-fry until fragrant. Deglaze the wok with the shaoxing, add the soy sauce, sugar and chicken stock, and return the eggplant to the wok and simmer until the sauce thickens slightly. Spoon the eggplant onto a serving plate, top with the julienned spring onions and sprinkle with Sichuan pepper.