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2. Eggplants change knife cut in half, and then a few cuts, the skin do not cut through.

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3. On the steamer, cover and steam for 8-10 minutes.

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4. Press the water in the eggplant with a slotted spoon, pour it out and set aside.

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5. Start frying the ingredients: heat the oil in a cold pan and sauté the garlic.

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6. Add the red chili pepper and stir-fry, then add a spoonful of consumable oil and stir-fry well.

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7. Add appropriate amount of boiling water, add a spoonful of soy sauce, half a spoonful of salt, cook for two minutes, then add chopped green onion.

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8. Pour into the top of the eggplant.

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9. Toss it when you eat it for more flavor.