Put the eggplant in the steamer and steam it, and it will become delicious when it comes out of the pot, and the first time I see this method, it is too fragrant

1. First, put the eggplant in the steamer, cover and steam for 15 minutes, take out and cool after steaming

2. Prepare a little more garlic, pat it flat and then chop it into minced garlic, chop it and put it in a bowl. Green and red millet pepper, first cut into small circles, then chop a little, if you don't like to eat spicy, you can also leave it away, cut it and put it in a bowl. A handful of spring onions, cut the green onion into chopped green onions and put them in a bowl, then add a spoonful of white sesame seeds, drizzle with hot oil to bring out the aroma, add 1 tablespoon of light soy sauce, half a spoonful of balsamic vinegar, 1 spoonful of salt, 1 spoonful of chicken essence, 1 spoonful of sugar, and finally add small sesame oil, stir well and set aside

3: Cut the green onion leaves into chopped green onions, cut the coriander into sections, and cut 2 boiled preserved eggs into small petals

4. Let the eggplant cool, tear into small strips, put in the juice of the cut preserved egg, add chopped green onion and coriander, stir well with chopsticks and you can eat

Source: Jeong's Kitchenette