Shredded Eggplant
1.
Wash the eggplant, remove both ends, and cut into even long pieces
2.
Put it in a steamer and steam for 10 minutes on high heat.
3.
Take it out of the pot while it's hot and cool it with water
4.
After the eggplant has cooled slightly, tear off the long strips by hand and place them on a plate.
5.
Cut the green onion into flowers, chop the ginger into minced pieces, pound the garlic into garlic paste, and place them on the eggplant together.
6.
Mix light soy sauce, vinegar, salt, and sugar into juice according to personal taste, and pour it on the eggplant.
7.
Heat camellia oil in a spoon, pour it on the eggplant when the oil is 80% hot, and mix well before serving.