1. Prepared ingredients
2. Wash the eggplant and remove the top
3. Then cut open, touch the eggplant with a little salt to pickle it
4. Then put it in the steamer and steam for 20 minutes
5. Pour out the excess water after steaming
6. Use a bowl to fill up the chopped shallots, garlic, chopped chili paste, soybean paste, white sesame seeds, and then pour in the vinegar
7. Bring the oil to a boil
8. The oil is boiled and poured on the seasoning
9. Finally, pour the seasoning on the eggplant
