1. Wash the eggplant and remove the stem
2. Cut into about 1cm thick slices and soak in light salt water for 10 minutes
3. Chop the chili
4. Put light soy sauce, sesame oil, white pepper, green plum juice, sesame seeds and crushed chili in a bowl, and the sauce is ready
5. Drain the eggplant, put it in a pan filled with oil, and fry on low heat until it is soft and golden on both sides
6. Put it on the plate and drizzle with the sauce
