2. Clean the small eggplant.
3. Steam the eggplant in a pot 15 minutes.
4. Take out the steamed eggplant and cool it for later use.
5. Prepare all kinds of condiments. Chop garlic into powder.
6. Add salt (more eggplant to be marinated), monosodium glutamate, coriander powder (don't like it) and chopped red pepper to the minced garlic.
7. Stir all the seasonings evenly and set aside.
8. Eggplant is opened from the middle. Stuff in the mixed seasoning and tidy up the eggplant.
9. Put the sorted eggplant into a vessel, and sprinkle a layer of eggplant with a layer of salt.
10. After all the eggplants are cooked, seal them with plastic wrap and put them in the refrigerator for 24 hours before eating.