1. Long eggplants, remove the stems, clean them, and cook them in salted boiling water.
2. Tear the eggplant into a long strip by hand and place it in a concave tray.
3. Peel the preserved eggs and cut into pieces, and place them on the eggplant strips;
4. Put cold soy sauce, vinegar, sesame oil, cooked white sesame seeds and garlic flakes.
5. Heat the pot with less oil, stir-fry the pepper and dried sea pepper over a low heat to remove;
6. Let the pepper and sea pepper cool and smash into pieces.
7. Sprinkle crushed pepper and sea pepper on the garlic slices;
8. Raise the vegetable oil until it smokes, and pour it on top of the pepper and sea pepper;
9. Just stir evenly.
