Hand-torn steamed eggplant

Method

1. 01

   Step 1

   Wash the eggplant, remove the stem, cut it into three equal sections, and steam it.

   

2. 02

   Step 2

   Steam for about 12 minutes (until a chopstick can easily pierce through), then remove and let cool. Tear into strips and arrange on a plate for later use.

   

3. 03

   Step 3

   Wash the ginger, garlic, chili peppers, and scallions.

   

4. 04

   Step 4

   Mince the ginger, garlic, and chili peppers; chop the scallions.

   

5. 05

   Step 5

   Sauté the side ingredients in oil over low heat until fragrant, then turn off the heat. Add an appropriate amount of oyster sauce and light soy sauce, mix well, and pour over the torn eggplant.

   

6. 06

   Step 6

   Finished product photo.

   

7. 07

   Step 7

   Here's another close-up photo.