2. Accessories: 4 liang of garlic, 2 liang of Chili powder, 2 liang of ginger, 3 liang of salt, 2 liang of monosodium glutamate, half a catty of soy sauce and 3 liang of soybean oil.

3. Wash the dried eggplant and soak it in warm water for about 5 minutes until it feels soft by hand.

4. Put the soaked dried eggplant into a steamer and steam for 10 minute.

5. Mash garlic and ginger into a paste.

6. Mix the ginger paste with salt, pepper, garlic paste and black sesame seeds and stir well.

7. After the soybean oil is boiled, let it cool and pour it into the mixed sauce.

8. Dry the eggplant, let it cool, and put it in a jar.

9. Pour in the prepared sauce, and finally pour in the soy sauce and mix well.

10. Cover and put it in a cool place. If it is summer, it can also be put in the refrigerator.

1 1. Put the garlic into a garlic masher and mash it into mud.

12. Jiang Ye was cut into small pieces for mashing. Ginger is not as sticky as garlic, so you don't need to mash it. Try to crush it.

13. When eating, put the salted eggplant out, add garlic Jiang Mo, and mix well to serve.