Main Ingredients

Eggplant

400g

Supplementary Ingredients

Garlic Cloves

4 cloves

Scallion

Amount

Pixian Bean Sauce

15g

Soy Sauce

5ml

Balsamic Vinegar

10ml

Sugar

10g

Ginger juice

5ml

Scented oil

Moderate

Olive oil

Moderate

Cilantro

Moderate

Starch

Moderate

Steps

1. Prepare all the ingredients.

2. Wash and cut the eggplants, and steam them in a steamer over high heat for about 10 minutes.

3. Prepare a small bowl and add soy sauce, balsamic vinegar, sugar, ginger juice, cornstarch and mix well to become a fish sauce.

4. green onions cut scallions, garlic cloves minced, ready Pixian bean paste.

5. Steamed eggplant removed to cool.

6. Tear into the eggplant strips with your hands and slightly drain the water standby.

7. Put the torn eggplant strips into the plate, and use the cilantro as decoration.

8. In a frying pan, add sesame oil and olive oil and stir-fry the bean paste.

9. Add garlic and scallions and sauté.

10. Add the seasoned fish sauce.

11. Stir over low heat until thickened and fragrant.

12. Pour the fish sauce on the eggplant, parsley is good.