Mi1nyon's Picked Spicy Stir-fried Eggplant

Wash the eggplants thoroughly, remove the stems, slice them thick, and thinly slice 1 Cheongyang chili pepper and 10g of green onion.

Sauce) Mix 5g minced garlic, 30g soy sauce, 10g tuna extract, 10g green onion, 15ml water, 5ml sesame oil, and a pinch of pepper evenly.

Preheat the pan over medium heat, add 5ml olive oil, then add the eggplant. Stir-fry quickly over high heat for 2 minutes (briefly stir-fry, turn off the heat, flip, and turn the heat back on).

Switch to medium-high heat, pour in the pre-mixed sauce, and stir-fry quickly while shaking the pan. (Turn off the heat, flip again to mix thoroughly, wait 10 seconds, then turn the heat to low.)

Transfer the eggplants to a plate, sprinkle roasted sesame seeds and Cheongyang chili pepper on top to finish.