1. One eggplant is too long, all two segments
2. Put water in the pot and use a shelf to raise it, and put the eggplant
3. Minced garlic, white sesame, chili powder
4. Heat the oil in the pot and pour over it
5. Add salt, soy sauce, chicken essence, a little vinegar and mix well
6. Steam the eggplant until it is pierced with chopsticks
7. Use a knife to cut open, use chopsticks to flatten
8. Pour the juice you just made and sprinkle with chopped green onion.
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