1. Prepare ingredients.
2. Steam the eggplant on the pot for six or seven minutes.
3. Scallions, garlic, and chili mince.
4. Take out the steamed eggplant and let it cool.
5. Add sugar, salt, light soy sauce, oyster sauce, and vinegar to the container.
6. Add green onion, garlic and chili.
7. Put the pepper in the pot with oil.
8. Remove the peppercorns.
9. Pour the hot oil into the small ingredients.
10. Stir well.
11. Tear the eggplant into long strips and add the mixed ingredients.
12. Stir well and the eggplant is ready.
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