1. Cut the long eggplant with a knife and steam for 9 minutes
2. Take it out and let cool and tear it into strips
3. To prepare the sauce: put salt, sugar, vinegar, light soy sauce, and oyster sauce in a bowl and mix well
4. Pour the sauce on the eggplant strips, mix well, add 2 tablespoons of fresh chili sauce, garlic mash, drizzle with hot oil, and finally sprinkle with chopped green onion.
