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Sichuan Steamed Eggplant with Pork

A 9:16 storyboard, 82 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.

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  1. Scene 1 · hook · 4s

    Hook

    Shot. Open tight on the finished Sichuan Steamed Eggplant with Pork, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.

    Voiceover. Sichuan Steamed Eggplant with Pork. Sichuan Steamed Eggplant with Pork. The pork is scattered over the eggplant in the steamer so the fat you did not add is replaced by meat juices. Here is the whole thing, one move at a time.

    On screen. Sichuan Steamed Eggplant with Pork

  2. Scene 2 · title · 4s

    Open on the finished dish

    Shot. Slow push-in on the finished Sichuan Steamed Eggplant with Pork, ivory linen, a gold spoon just out of focus. No faces. No logos.

    Voiceover. Sichuan Steamed Eggplant with Pork. Sichuan Steamed Eggplant with Pork. The pork is scattered over the eggplant in the steamer so the fat you did not add is replaced by meat juices.

    On screen. Sichuan Steamed Eggplant with Pork

  3. Scene 3 · ingredients · 6s

    Mise en place

    Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.

    Voiceover. Set out pork tenderloin, eggplant, spinach, doubanjiang, garlic. Measure before the pan is hot.

    On screen. Mise en place

  4. Scene 4 · equipment · 5s

    Equipment

    Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.

    Voiceover. You need Pot with a lid, Steamer basket, Scale, Timer.

    On screen. Pot with a lid · Steamer basket · Scale

  5. Scene 5 · step · 6s

    Step 1

    Shot. Sichuan Steamed Eggplant with Pork: protein seasoned beside cut vegetables. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Slice or portion the pork tenderloin. Toss it with half the soy sauce, the ginger or garlic, and a pinch of salt. Cut eggplant and spinach while the pot heats.

    On screen. Slice or portion the pork tenderloin. Toss it…

  6. Scene 6 · step · 6s

    Step 2

    Shot. Sichuan Steamed Eggplant with Pork: bamboo steamer over boiling water. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Bring 3 cm of water to a boil under a bamboo steamer. Line the basket so the food does not stick, then spread the pork tenderloin in one layer with the firmer pieces of eggplant and spinach around it.

    On screen. Bring 3 cm of water to a boil under a bamboo…

  7. Scene 7 · step · 7s

    Step 3

    Shot. Sichuan Steamed Eggplant with Pork: lid-on steamer. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Steam 12 min in real time.

    Voiceover. Cover and steam until the thickest piece is opaque and the juices run clear, about 12 minutes. Leave the lid on. Peeking drops the heat and the pork tenderloin weeps.

    On screen. Cover and steam until the thickest… · Steam 12 min

  8. Scene 8 · step · 6s

    Step 4

    Shot. Sichuan Steamed Eggplant with Pork: greens just softened in the basket. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Add any leafy parts of eggplant and spinach for the last 2 minutes if they were held back. Stop once they are tender, with some color left and not stewed to gray.

    On screen. Add any leafy parts of eggplant and spinach for…

  9. Scene 9 · step · 6s

    Step 5

    Shot. Sichuan Steamed Eggplant with Pork: finished steamed plate. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Lift the basket off the steam. Finish with the scallion, a teaspoon of sesame oil, and a little rice vinegar. The pork is scattered over the eggplant in the steamer so the fat you did not add is replaced by meat juices.

    On screen. Lift the basket off the steam. Finish with the…

  10. Scene 10 · doneness · 6s

    How you know it is done

    Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.

    Voiceover. Sichuan Steamed Eggplant with Pork is done when it looks like the finished plate in the last step, with the seasoning tasted and adjusted.

    On screen. Doneness

  11. Scene 11 · mistakes · 7s

    If it goes wrong

    Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.

    Voiceover. Sichuan Steamed Eggplant with Pork looks done on top and is still raw in the center. Trust the cue in the method, not the color alone. Give it a few more minutes and check the center. Sichuan Steamed Eggplant with Pork spread, sank, or turned out dry. Measure by weight next time, heat the oven fully, and stop when the doneness cue appears rather than when the timer ends.

    On screen. Common fixes

  12. Scene 12 · storage · 5s

    Cooling and storage

    Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.

    Voiceover. Cool Sichuan Steamed Eggplant with Pork, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven, not a raw salad.

    On screen. Storage

  13. Scene 13 · nutrition · 5s

    Nutrition lower third

    Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.

    Voiceover. One serving is about 238 calories, with 30.7 grams of protein. Pai marks it Healthy.

    On screen. 238 kcal · 30.7 g protein · Healthy

  14. Scene 14 · plate · 5s

    Plate and close

    Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.

    Voiceover. Serve 4 plates. Eat while it is at its best.

    On screen. Sichuan Steamed Eggplant with Pork

  15. Scene 15 · cta · 4s

    Close

    Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.

    Voiceover. Cook Sichuan Steamed Eggplant with Pork from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.

    On screen. Cook it from the recipe

Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.