1. Peel the eggplant and cut into strips. Steamed in the pot.
2. Soy sauce, balsamic vinegar, sesame oil, salt, and chicken essence are made into juice for later use. If you have pepper oil, add some pepper oil. My family just finished eating the pepper oil, so let's make it myself. 【Prickly ash oil method: start the oil pan, when the oil 6 is mature, put the pepper in it, fry the pepper on a medium-to-small fire, remove the pepper. The remaining oil is pepper oil. 】Pour the prepared pepper oil into the minced ginger and garlic while it is hot, and add the juice that has just been adjusted into the minced ginger and garlic. (PS: Recently, the mobile phone has been convulsed. I took a lot of steps. When I went back to the gallery to view, the pictures were all spent. When I copied it to the computer, I just said that the picture file is damaged and I can’t see anything. Crazy... .)
3. Pour the ginger-garlic juice on the torn eggplant, sprinkle with chopped green onion and pickled pepper. (I bought this chili pepper is too spicy, I dare not chop it, it is used for decoration, but I dare not eat it o(╯□╰)o)
