1. When the ingredients are ready, wash the eggplant and cut into sections, put it in a steamer and steam it, take it out and let it cool, and steam it on high heat for about 10 minutes
2. Finely chop the white and green of the chives, mince garlic and chili; 2 tablespoons light soy sauce, 1 tablespoon balsamic vinegar, 2 g sugar, 1 g salt to make a sauce for later use
3. Tear the cold eggplant into silk, the thinner the better; pour the sauce on the eggplant
4. Heat oil in a pan, add chili, garlic, and green onions and stir fry to create a fragrant flavor
5. Then pour it on the eggplant; sprinkle with green onion, mix well and you can eat it
