Cooking Steps

1. 

   Step1:1. Three fresh long eggplants. Try to choose the tender eggplants as best as possible. Wash them with wate

2. 

   Step2:Cut off the hilt, change the knife into two sections, and then cut them into even long and thin strips, with the skin facing down, and stack them neatly in the plate

3. 

   Step3:Steam in cold water. Cover the lid. Heat over high heat until the water boils. Turn down the heat. Steam for another 78 minutes

4. 

   Step4:When steaming eggplant, cut ginger and garlic into pieces and put them at the bottom of the bowl. Add a spoon of salt, a small amount of chicken essence, pepper, three tablespoons of Zhenjiang vinegar, a spoon of cold soy sauce, a large spoon of chopped pepper sauce, a small amount of oyster sauce and two tablespoons of sesame oil and mix well. In addition, cut shallot into pieces for standby

5. 

   Step5:After 78 minutes, open the steamer, pour the mixed juice on Eggplant evenly, cover the lid, and steam for another 5 minutes or so to turn off the fire

6. 

   Step6:Finally, take out the steamed eggplant. Sprinkle the onion on the surface. Steam eggplant with a plate of delicious chopped peppers.