Garlic White Meat Eggplant
1.
Wash the eggplant and cut into long strips, then divide into small pieces.
2.
Let go of the water in a pot and steam for 5 minutes.
3.
Take it out and let it cool thoroughly, preferably refrigerating.
4.
Cut the cooked meat into thin slices. Pay attention to crosscutting.
5.
Pound garlic into garlic paste.
6.
Add light soy sauce, vinegar, salt and a little sugar to make a juice.
7.
The slices of meat are placed on the eggplant.
8.
Pour the seasoning sauce.
9.
Sprinkle some chopped green onion and chopped pepper, and drizzle with sesame oil.