- 250g eggplant
- 30g pickled chili
- 10g fermented black soybeans (Douchi)
- 10g oyster sauce
- 5g sesame oil
- 5g white sugar
- Eggplant is easy to be oxidized. After cutting into stripes, put it in the steamer as soon as possible.
- After steaming, pour on the seasoning sauce immediately. In this way, the seasoning sauces fragrant. Once the dish is cool and cold, pouring sauce on the dish cannot be tasty and is hard to enhance the fragrant.
- If you dislike spicy, you can also use minced garlic and green onion instead of pickled peppers. The taste will be lighter.
Wash and clean eggplant. Split the long eggplant into two parts, cut it into strips. Put them on a plate. Chop pickled chili and set aside.
Add all seasonings into a bowl. Add a little water to make a seasoning sauce.
Bring the steamer to a boil and steam over high heat for 15 minutes. Pour the seasoning sauce on the eggplant stripes, Drizzle with pickled chili.
Preheat the wok, add salad oil. Cook until hot. Pour on pickled chili. Serve hot.