Chili Eggplant and Preserved Egg

Overview

Share a delicious summer side dish, a home-cooked dish from Hunan that is simple, appetizing and delicious.

Peel the preserved eggs.
Chop the garlic into small pieces.
Boil the water in the pot, cut the eggplant into thick strips, steam it in the boiling water pot for ten minutes until soft.
Two green chili peppers, choose the thicker ones.
Heat the pan, add a little oil, and fry the green chili until soft and like tiger skin on both sides.
Peel off the outer skin of the peppers and tear into thick strips with your hands.
Put the preserved eggs together.

$Chili Eggplant and Preserved Egg step 7$
Put the steamed eggplant strips together and top with garlic.
Add salt, soy sauce, a little, sesame oil and oyster sauce, use a rolling pin or other tools to smash it all, press, press, press.
Simple and delicious appetizers are served.