Cold and spicy eggplant

Overview

The sour and spicy flavor is very appetizing

Wash the eggplants, put them in a steamer over high heat and steam for ten minutes
Chop the millet, mince the garlic, chop the green onions and set aside
Let the steamed eggplant cool slightly and tear it apart with your hands for later use
Pour an appropriate amount of oil into the pan and heat it until it is 70% hot. Saute the Sichuan peppercorns until fragrant, remove and discard
Add chili millet and minced garlic, sauté until fragrant, pour into a container and set aside
Add the chopped green onion, four teaspoons of light soy sauce, and one teaspoon of balsamic vinegar, mix thoroughly and set aside
Pour the mixed seasoning onto the eggplant and serve
Finished product