1. Take one or two long eggplants, remove the stalks, and wash them.
2. Cut into strips, take the steamer over the heat, and put it in a cage cloth or filter paper. Then spread the eggplants and steam them on high heat for about ten minutes, until they are soft and rotten.
3. After turning off the heat, remove the eggplant and place it on a plate to dissipate heat.
4. After that, tear them into strips by hand and place them on a suitable plate.
5. Mix a bowl of juice. First, take an appropriate amount of white onion and ginger, and chop finely. (There should be garlic, just because my husband doesn't like to eat raw garlic, so let go.)
6. Add salt and sugar in turn (we prefer sweetness, so the ratio is about 1:4), soy sauce and vinegar (2:1), and a large amount of tomato sauce until the bowl is thick. And sesame oil, a little chicken essence. Stir evenly and add a little bit of clean water.
7. Sprinkle evenly on the plate, and finally sprinkle some green onions to finish.
