1. 3 purple long eggplants.
2. Steam on a drawer for 15 minutes.
3. There was a lot of cooking at noon, so I left the eggplant in the pot. Heat up again in the afternoon.
4. Tear long strips. Do not pour the water inside and pour it into the wok for a while.
5. Heat an appropriate amount of oil in the pot.
6. Stir-fry ginger, onion, garlic, millet pepper, peppercorns.
7. Pour the oozing water of the eggplant, 2 teaspoons of spicy sauce, and some salt soy sauce to taste.
8. Boil on and off the fire. Pour on the eggplant and serve.
9. Finished product.
10. Finished product.
