1. Wash the long eggplants, remove their stems, and steam them in a steamer until they are cooked and soft.
2. Mince red hot pepper and garlic.
3. Add light soy sauce, steamed fish soy sauce, balsamic vinegar, salt, sugar, chili oil, and sesame oil to the minced garlic and stir well.
4. Let the steamed eggplant cool and tear the long bar code into the plate.
5. Pour the seasoned sauce and sprinkle with chopped chives.
6. Pour an appropriate amount of oil into the pot and boil and pour it on the eggplant until you hear the squeaking sound. Mix well before serving.
7. Finished product
8. Finished product
9. Finished product
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