1. Wash the long eggplants, remove the stalks and cut them into long strips, put them in a steamer, and steam for about 8 minutes after the water is boiled.
2. Add salt to the garlic mortar, remove the garlic skin, wash and mash it into a puree
3. Take out the mashed garlic with a small spoon, put it in another bowl, add vinegar, sesame juice and sesame oil and stir well
4. Take out the steamed eggplant strips, let cool, and put on a plate, pour in sesame sauce and mix well.
Tips:The sesame juice is thicker and must be stirred with vinegar until it is thin.
