Operating steps:
1. Wash the eggplant and steam it in the pot;
2. Wash the coriander and cut it into powder for later use;
3. Peel the garlic cloves and mash them into garlic. When mashing garlic, put a little salt and drop a few drops of water, so that the mashed garlic is particularly sticky and delicious.
4. Put chopped parsley and garlic together, add salt, thirteen spices and chicken essence and stir well.
5. Cut a knife in the middle of the eggplant with a knife and put the stirred coriander and garlic in the middle of the cooled eggplant.
6. Put it in a sealed box, cover it and put it in the refrigerator for two days. You can tear the eggplant into strips when you eat it.