1. Wash eggplant and cut into two pieces. Steam in a steamer for 5 minutes. Turn off the fire when chopsticks can easily penetrate. When steaming eggplant, cut garlic into small pieces. Mix vinegar, soy sauce, salt, sesame oil and sugar to make sauce. The steamed eggplant is cooled and cut into thin strips with chopsticks. Sprinkle garlic and spray coriander. Pour oil into the pot, add shallots, stir-fry pepper and pepper with low heat. Pour the hot oil on the garlic while it is hot, stir-fry the garlic and mix well to taste. Finally, pour the prepared fish spray juice into it and stir it evenly.
2. First boil a pot of water, and the amount of water should completely submerge the eggplant. The water must be boiled so that the air in the water can be discharged. Then cut the eggplant into sections, immediately put it into boiling water, and take a plate to press the eggplant under the water to avoid discoloration when it touches the air. Eggplant can be picked up after boiling for 5 minutes, and then cooled in ice water for 3 minutes. After mixing the cold sauce, pour it on the eggplant. After mixing the cold sauce, you can taste it first, and you can increase or decrease the seasoning according to your favorite acidity, sweetness and salinity.
3. Stir-fry the dried red pepper into small pieces, add sesame seeds, pepper and a little salt to stir-fry into Chili oil and let it cool for later use; Cut shallots and shallots into small pieces; Chopped red pepper; Cut the washed eggplant into thick slices and steam in a cage for 25 minutes; Until you feel soft with chopsticks; After cooling, tear it into strips by hand and put it on a plate; Sprinkle coriander, chives and minced red pepper on eggplant; Mash garlic with a little salt, add vinegar, soy sauce, sugar, monosodium glutamate and appropriate amount of Chili oil to make a sauce and pour it on eggplant.