Cooking Steps

1. 

   Step1:This dish must use long and tender eggplant. The eggplant skin is tender and tastes good. The eggplant is cut into two parts vertically, and then into 10 cm sections. Put the eggplant skin down in the pot and bake at least. Note that the skin must be facing down. Otherwise, the eggplant meat will be scorched and the eggplant skin is raw.

2. 

   Step2:The time to bake eggplant is as follows: beat and mash garlic into garlic pieces. Dice two kinds of peppers and mash them. Chop ginger and mash them into pieces. In a word, it's just mashed. Or why is it called pepper? You have to challenge. Cute little soft said - heart tired

3. 

   Step3:You can use a wooden rice shovel to press the eggplant from time to time in the process of roasting, so that the eggplant can become soft faster. It's about five or six minutes. It's cooked in half or half. The picture is a little over the top. It should be harder. Let it dry a little. Shred it by hand.

4. 

   Step4:Put the torn eggplant in the pot again. Spread garlic, ginger and pepper on Eggplant surface in turn. Add a little oyster sauce. Pour in some steamed fish and soy sauce. Add a little water. Cover the pot and simmer for 5 minutes.

5. 

   Step5:Use another pot to pour in the rapeseed oil. Heat it to 70% heat and pour it evenly onto the ingredients. Finally, mix the ingredients with eggplant. Add a little sugar and vinegar to taste. Out of the pot. Sprinkle with shallot. It can be eaten.