1. Wash the eggplant and cut into even razor blades.
2. Add a little salt and white vinegar to the water, stir well, and soak the eggplant for half an hour.
3. Put all the stuffing materials into a bowl and stir in one direction for later use.
4. Pour vegetable oil into the pot, add half of the minced garlic and saute over low heat until the color turns yellow.
5. Pour the vegetable oil into the other half of the minced white garlic, add the steamed fish soy sauce and mix well for the sauce.
6. The soaked eggplant is squeezed out of water. Put the right amount of filling in each slice.
7. Arranged into the plate.
8. Pour the mixed juice on the eggplant box.
9. In a pot with cold water, boil on high heat and steam for about 10 minutes.
10. Sprinkle with chopped chives.
11. Finished product
12. Finished product
13. Finished product
14. Finished product
