1. The eggplant was cut off and steamed, and I steamed it on high heat for 20 minutes. Just try it with chopsticks.
2. While steaming the eggplant, cut the coriander and minced garlic to make the sauce (there is no chili oil, buy it early, spread it a little earlier) soy sauce is not available. I use the very fresh flavor instead of this. It depends on personal taste. I can cook most of the time. No vinegar, no vinegar because I don't like the vinegar. The sour chili Sichuan kimchi I added has a little bit of sourness and more spicy. It seems that you don't need to use chili oil. Haha. Don't burn the eggplant when it is cooked and torn by hand.
3. Tear the eggplants and put them on a plate and top with the condiments.
