1. Put a tablespoon of cooking oil in the bottom of the bowl, add a little salt, and then add the egg mixture and beat well.

2. Cut the green pepper into small dices, chopped green onion, together into the egg mixture, sprinkle some thirteen spice seasoning, stir well.

3. Thin the bean paste with cold water and set aside.

4. Pour the soybean paste into the egg mixture as evenly as possible, but do not stir with chopsticks.

5. Cold water on the pot steaming, water boiled and adjusted to medium-low heat steaming. A pot can be washed eggplant around the bowl, so that a pot out more convenient.

6. 20 minutes or so will be cooked. If you are not sure, you can use a spoon to check the bottom of the bowl to see if it is cooked through. The picture on the right is what it looks like fully steamed.

7. Slowly stir the egg-pepper casserole with chopsticks and serve with steamed eggplant.