1. Three eggplant peeled
2. Then steam it for 15 minutes
3. Steam it and take it out
4. Tear into strips by hand, then put in the refrigerator for two hours
5. Minced shallots and ginger
6. Add soy sauce
7. Add sesame oil
8. Steamed fish with tempeh
9. Stir evenly and add a little sugar
10. Then add spicy pepper and garlic
11. Add oil to the pot and add a spoonful of Korean hot sauce
12. Stir-fried red oil
13. Then the straight oil has been poured into the adjusted juice
14. Stir well and pour in the eggplant
15. This is done, you can mix it well when you eat
Tips:If you don’t like to eat cold this season, you don’t need to put in the refrigerator, and adjust the seasoning as you like.
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