1. Cut the eggplant in half and steam it thoroughly.
2. Dice garlic, cut chives, and cut peppers.
3. Sauce bowl: sugar, light soy sauce, sesame oil, salt, cold vinegar.
4. Let the eggplant out of the pan cool.
5. Tear the eggplant into strips.
6. In a large bowl, put the eggplant strips and garlic diced.
7. Put the oil in the pot to heat, add the peppercorns, chives, and chili to taste the pot.
8. Pour on the garlic granules.
9. Top with cold vinegar, mix well and serve!