1. Prepare the ingredients as shown in the picture, one long eggplant, appropriate amount of minced meat, 4-5 cloves of garlic, two green onions, and two Burmese coriander (the role is the same as coriander, and the taste is stronger than coriander).
2. Wash the long eggplants and divide them into three equal parts.
3. Cut the eggplant into thick strips and place them on a plate.
4. Put the water in the steamer, add the eggplant to steam for 8-10 minutes after the water comes up.
5. Prepare the seasoning: chop the shallots and Burmese cilantro separately.
6. Make oil chili: half a bowl of bullet chili.
7. Put a little oil in the pan, add the cold oil to the chili, and stir-fry until the chili is slightly thickened and the aroma of chili is added.
8. The chilli becomes very crisp when it cools, mash it with a mortar and place it in a clean, water-free bowl that can withstand high temperatures.
9. Sit oil in the pot.
10. When the oil is 80 to 90% hot, pour the oil into the chili and stir while adding to make a fragrant oil chili.
11. Use the remaining oil at the bottom of the pot to stir-fry the minced meat until fragrant.
12. Stir the minced garlic with the base oil of the sautéed meat for a few times, so that the minced garlic will be very fragrant.
13. Combine minced meat, minced garlic, shallots, and cilantro in a small bowl, add salt, monosodium glutamate, chili pepper, light soy sauce and vinegar, and mix well.
14. Pour the mixed sauce on the steamed eggplant~
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