1. Material collection
2. Wash the eggplant, remove the bottom stalk, cut a knife from the middle, put it in a pot and steam for 10 minutes
3. Get the steamed eggplant out and put it on the plate and wait to cool
4. Tear the cold eggplant into strips by hand
5. Chop the garlic, shallots, and chilies into a bowl, add the light soy sauce, sesame oil, salt, and vegetable oil and stir well
6. Pour the well-stirred ingredients into the eggplant and mix well.
