Pushao Eggplant

1. Peel the eggplant and cut it open in the middle

2. Put the eggplants into a steamer and steam for about 12 minutes until they are soft and tender

3. When steaming eggplants, we will add a Pu Shao Juice, and the accessories are clearly marked in the picture above

4. Cut the eggplant from the middle slice without cutting it, and from the other half of the middle slice without cutting it into sections. Just slice it into the shape of an eel

5. Put a little oil in the pot and fry the eggplant. Then add the previously prepared Pushao sauce and bring it over high heat until the sauce thickens

6. Sprinkle chopped scallions and cooked sesame seeds before serving, and pour the braised eggplant over the rice to enjoy. It's really even fresher and more tender than the eel rice in a Japanese restaurant