1. Steam on the pot until it boils and continue for about ten minutes. After being out of the pot, let cool
2. Chop the small chili and set aside (must be spicy)
3. Peel and mince garlic garlic (you can also stir garlic paste)
4. Wash the coriander and chop finely
5. Heat up the pan, pour the oil, and when the oil is hot, stir-fry the chilies and add a little thirteen incense (should pull, pull it, that’s fine)
6. Let the chili cool, add the minced garlic, coriander, and fried chilies, add salt, MSG, and dress together
7. Cut open the dried eggplant and stuff the stuffed stuffing into the eggplant
Tips:Put the marinated garlic eggplant in a container and arrange it. After one layer is placed, salt must be sprinkled before the next layer can be placed
