1. Long eggplants are peeled and cut in half, and then divided into thin strips (I have an elderly person in my family, and the eggplants are peeled, but they can be unpeeled)
2. Add water to the steamer, boil open, add the eggplant, steam for 10-15 minutes until cooked, take it out and let it cool
3. Wash the green and red peppers
4. Use chopsticks to insert from the bottom of the hot pepper, put it on the fire, and roast it over a medium-to-small fire
5. Roast the peppers until the outer skin becomes scorched and bursts. Use the same method to roast all the peppers
6. Put the roasted hot peppers in the water and rub gently with your hands, rub off the scorched skin, rinse and control the water
7. Remove the seeds of the chili peppers, tear them into filaments by hand and cut into small pieces
8. Cut garlic into garlic
9. Add chicken essence, salt, balsamic vinegar, light soy sauce, scallion oil, sesame oil and minced garlic to the shredded pepper, marinate for 5 minutes
10. Take out the cooled eggplant and cut into sections
11. Squeeze part of the moisture into the pan by hand
12. Put shredded pepper on top, pour in the pickle soup, mix well and serve
Tips:1: After the eggplant is steamed and cooled, you must squeeze out part of the water by hand, so that it can absorb the soup.
2: This dish is slightly spicy. Those who like spicy food can add some pickled peppers and chopped peppers to adjust the taste according to their own taste.
3: Eggplant itself has sweetness, no need to add sugar
