Shredded eggplant with roasted sauce

Overview

This dish is simple, tastes smooth and refreshing, the eggplant is tender and fragrant, and it tastes great when paired with the sauce.

Tags

• hot dishes
• chicken essence
• chili oil
• cooking wine
• eggplant
• garlic
• light soy sauce
• old soy sauce
• oyster sauce
• rice vinegar
• white sugar
• ginger
• salt

Ingredients

Steps

1. 1 Wash and cut the eggplants, put them in a pot and steam until cooked, about 5 minutes after the water boils. You can use chopsticks to pierce it to see if it's done.

   

2. 2 When steaming the eggplant, prepare the sauce (mix cooking wine, rice vinegar, salt, chicken essence, and chili oil into the sauce), and mince the ginger and garlic;

   

3. 3 Heat the pan with cold oil, stir-fry the ginger and garlic until fragrant;

   

4. 4 Turn on low heat, add oyster sauce, light soy sauce, dark soy sauce, sugar, and salt and stir well, then turn off the heat;

   

5. 5 Tear the steamed eggplants and put them on a plate;

   

6. 6 After pouring in the seasoning sauce, pour the seasoning in the pot evenly over the eggplant and start eating;