Lei San Bao (eggplant, green pepper and preserved egg)

Overview

I ate this dish at a Hunan restaurant and it was unforgettable!

Preparation: eggplant, green pepper, preserved egg
Steam the eggplant in a steamer for 10 minutes, take it out and let it cool. Chop the garlic and chilli padi and set aside
Skewer the green peppers with bamboo skewers, place them on the stove and burn the skins over an open flame, then rinse them with running water while tearing off the skins
Tear the green pepper into shreds by hand, peel and cut the preserved egg into pieces
Put the three treasures together into a deep container, add salt, vinegar, oyster sauce, chilli padi, minced garlic, and pour the hot oil evenly
Finally, use a wooden mallet to stir and blend