1

First divide the bitter gourd into two halves, and then dig out the melon sac with a spoon.

2

Put a little salt in it, grab it with your hand, then wash it, blanch it in boiling water for two minutes, and then take it out for later use.

three

Cut the eggplant into two pieces, then steam it in a boiling water pot for three minutes.

four

Don't take it out in a hurry, wait for the steam in the pot to run out, then take out the eggplant and tear it into strips and put it in the middle of the plate.

five

Wrap the blanched bitter gourd on the eggplant.

six

Then sprinkle chopped millet spicy on the eggplant first.

seven

Peel and chop garlic seeds, then put a little oil in the pot and stir-fry garlic on low heat. Turn off the fire and pour a small dish of soy sauce.

eight

Then pour the hot oil on the eggplant and bitter gourd. Finally, a few drops of sesame oil can be eaten.