Cooking Steps

1. 

   Step1:Eggplant cuttin

2. 

   Step2:A spoonful of Pixian Douban sauce. A proper amount of foam with pickled ginger (there's no Sichuan pickled ginger in my home instead of Japanese pickled ginger

3. 

   Step3:Pour a small amount of cooking oil into the Taji pot. Put in the garlic clov

4. 

   Step4:Spread eggplant on it. Add a little salt and cooking win

5. 

   Step5:Cover and simmer on a low heat. Open the lid and stir every two minutes until the eggplant is soft

6. 

   Step6:Fish sauce vinegar + raw sauce + old sauce + sugar. Seasoning with fish sauc

7. 

   Step7:Put a spoonful of Pixian bean paste and ginger powder, mix a little chicken powder and mix well. Thicken with a small amount of wet starch. Pour a spoonful of sesame oil out of the pot.

8. 

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