1. One eggplant, about 400 grams. Cut into thick slices one finger wide
2. Put the right amount of cold water in the steamer, and steam the eggplant in a cold water pot for about 20 minutes. Adjust the time according to the size of the eggplant
3. You can poke through with chopsticks and it will be cooked. Turn off the fire. Natural cooling
4. After cooling, tear it into strips by hand, code plate
5. Garlic, add 3 spoons of copy soy sauce, and add a spoon of pepper and sesame oil.
6. Pour the juice into the bowl.
