Step 1

Cut the eggplants into halves and further into small wedges. Soak in large pot of water with 1 tablespoon of white vinegar.

Step 2

Add garlic, ginger, scallion white, pepper powder, toasted sesame seeds and fresh pepper circles in a bowl and then drizzle around 2 tablespoons of hot oil on top. Mix in light soy sauce, sugar, black vinegar, sesame oil and 1 tablespoon of clean water. Set aside to combine for a while.

Step 3

Transfer the soaked eggplants to a steamer, try to keep some space among each one. If you get a larger steamer, lay only one layer is the best option. Heat water to a boiling firstly and then place the steamer on. Steam for 10 minutes. You will get cloud like steamed eggplant wedges.

Step 4

Set up the eggplants in serving plate and then pour the sauce on top.