1. One eggplant.
2. Wash the eggplants and cut them into about 5 cm sections. Cut each section horizontally a few times, as shown in the picture. Don't cut the bottom, you can put two chopsticks on the left and right sides of the eggplant. When cutting vertically, put them on the upper and lower ends.
3. Cut a few more vertically.
4. Steam on the pot until cooked through.
5. When steaming the eggplant, mix the minced ginger, minced garlic, minced green onion, light soy sauce, balsamic vinegar, salt, cooked oil chili pepper, pepper powder, sesame oil, pepper oil, chicken essence, white sugar, and stir well.
6. Take out the steamed eggplant carefully and place it on a plate, adjust it slightly, and scoop a spoonful of mushroom meat sauce [Refer to "Homemade mushroom meat sauce"] in the center of the flower, serving as the center of the flower. When eating, just dip in the seasoning made in step 5.
