Ingredients: one eggplant, four peppers, and one preserved egg.

Accessories: 1 spoon of soy sauce, 1 spoon of vinegar, 1 spoon of salt, 1 spoon of sugar.

Steps:

1. Wash the peppers and roast them on an open fire. It’s best to choose thin-skinned peppers.

2. It probably looks like this.

3. Steam the eggplant until cooked, about five minutes at most.

4. Mash the eggplant, pepper and preserved eggs together to let their respective flavors blend.

5. Add seasonings to taste, or you can add them before pounding. This dish is complete and is delicious hot or cold.