Hand-torn eggplant

Method

1. 01

   Step 1

   Prepare the ingredients: eggplant, minced garlic, and sauce (a mixture of salt, vinegar, dark soy sauce, oyster sauce, sugar, and sesame oil). I used xylitol instead of sugar.

   

2. 02

   Step 2

   Place the eggplant in a steamer and steam for 10 minutes after the water boils.

   

3. 03

   Step 3

   It's cooked when you can pierce it with chopsticks. Take it out of the pot and let it cool naturally (cool in summer).

   

4. 04

   Step 4

   Tear it into strips by hand.

   

5. 05

   Step 5

   Sprinkle toasted black sesame seeds evenly over the eggplant.

   

6. 06

   Step 6

   Then pour on the previously prepared sauce.

   

7. 07

   Step 7

   Heat a wok with a suitable amount of peanut oil, add a suitable amount of Sichuan peppercorns and stir-fry until fragrant, then remove the Sichuan peppercorns.

   

8. 08

   Step 8

   Add minced garlic to the pan and sauté until fragrant.

   

9. 09

   Step 9

   Simply drizzle the sautéed minced garlic over the eggplant and you're done.

   

10. 10

    Step 10

    Okay, let's take the picture.

    

11. 11

    Step 11

    One more.