1. Wash the eggplants, cut them, and put them in a bowl for later use.
2. Wash the green peppers, slice them, and put them in a bowl for later use.
3. Peel the garlic, pat flat, and cut into garlic cloves, and put in a bowl.
4. Wash the peppers, cut them into small pieces, and pack them with garlic.
5. Put the eggplant on the plate, put on the steamer, cover the pot, and steam for 5 minutes after the water is boiled.
6. After 5 minutes, open the lid, put the green peppers in the pot, and steam together with the eggplant for another 4 minutes.
7. Add light soy sauce, vinegar, salt and sugar to the bowl of millet pepper and garlic, and mix well. Adjust into sauce.
8. Tear the eggplants into strips and put them in a bowl.
9. The green peppers are crushed in a bowl.
10. The crushed green peppers are spread on the eggplant.
11. Pour the adjusted sauce on top of the eggplant.
12. Add oil to the pot and heat it, and pour it evenly on top of the eggplant.
13. Began to eat!
Tips:When tearing the eggplants, try to make each eggplant with its skin.
