Northeastern Cuisine-potatoes and Eggplant
1.
Eggplant and potatoes are steamed in a steamer (I used green eggplant). Use chopsticks to divide the potatoes into irregular and moderately sized pieces, and tear the eggplant into thin strips.
2.
Add a tablespoon of Northeast soybean paste to the sesame oil, mix well, cut the chives into sections
3.
Mix the eggplant and potatoes slightly, put the mixed soy sauce on top and sprinkle the chives. When you eat, mix well at the end