1. This kind of green eggplant is called autumn eggplant, which is smaller, softer and tender than the purple eggplant that we usually eat. Zijiang is tender and spicy with a faint fragrance.
2. After washing the eggplant, remove the head and tail, cut into strips, and place them neatly on the plate.
3. Slice ginger into shreds, peel the garlic cloves and chop into fine pieces.
4. Put the ginger and minced garlic on top of the eggplant.
5. Sprinkle the eggplant with salt, sugar, and MSG evenly on top of the eggplant, and then sprinkle a little bit of raw oil.
6. After boiling the water in a steamer, add the eggplant and steam for 10 minutes.
7. Pour the sizzle on the steamed eggplant and add a few drops of sesame oil. Mix well when eating.
Tips:Steam the whole process on a high fire.
