1. The main materials are ready
2. Remove the head and tail of the eggplant, put it in a steamer and steam it over high heat
3. At this time, we can prepare the cold seasoning, cut wild pepper into circles, press the garlic into a puree, mince coriander, 4 tablespoons soy sauce, 2 tablespoons balsamic vinegar, 1 teaspoon salt, 1 teaspoon chicken essence, a few drops of sesame oil, appropriate amount of chili oil, and mix it into a cold sauce
4. Steam the eggplant until it can be inserted with chopsticks (you need to insert a few more places)
5. Take out the eggplant, tear apart the two halves and put it on a plate to let cool
6. Let cool and then tear it into thin strips
7. Then sprinkle in chopped coriander, chili rings and garlic paste, then pour in the prepared cold sauce
8. Mix well and set aside for a while to start eating
