1. After peeling the eggplant with a paring knife, wash it with water and set aside
2. Cut into long strips
3. Put it in the steamer and let it heat up for about 20 minutes
4. The eggplant is steamed and placed in a large bowl, topped with shallots and garlic
5. Pour edible oil into the pot, add appropriate amount of chili, fry on low heat, and saute until fragrant
6. Pour on the eggplant, pour in salt, monosodium glutamate and vinegar to taste
7. Sprinkle some coriander at the end and start
Tips:When the eggplant is cut, it will be thinner and steamed quickly. Put more vinegar on it, it's delicious
