1. Shred gargarden.
2. Dust the eggplant shreds with flour.
3. Mix the flour evenly.
4. Each shredded eggplant is coated with flour.
5. Put the steamer on the fire, and then steam it on the steamer.
6. Steam on high heat for 20 minutes to turn off the heat.
7. Do not remove the lid of the pot immediately after turning off the heat, and let it cool for a while.
8. Heat the pan with cold oil, sauté the peppercorns, fry the peppercorns and scorch them out, shake in the steamed eggplant.
9. Add a little salt and sesame oil, shake and mix well.
10. Plate.
Tips:It's delicious to eat directly. It can also be eaten with garlic and chili sauce.
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