1. Prepare the eggplant bag and wash it
2. Steam on the pot for 20 minutes
3. Put the steamed eggplant in a bowl and let cool
4. Torn into strips
5. Add a pinch of salt chicken bouillon
6. Prepare coriander, millet is spicy.
7. Put the coriander in the eggplant strips
8. Add the soy sauce and mix the sesame oil evenly.
9. Put it on a plate and sprinkle with spicy millet.
