Making materials: 2 eggplants, one green and red pepper, 2 coriander stalks, 3 grams of salt, 3 cloves of garlic, 2 spoons of white vinegar, 1 spoon of sugar, 1 spoon of chili powder, and 1 spoon of chicken essence.

Preparation steps: 1. Wash the prepared eggplants, then use a knife to run vertically on the eggplants and cut them into strips. Do not break them and keep them connected end to end. Do not remove the eggplant stems. They are edible. Eggplant pedicles are rich in vitamins.

2. Add water to the pot and bring to a boil over high heat. Place the lid on the eggplant. Put the eggplant into a long plate like that used for fish, then put the pot in the pot and steam over low heat for 10 minutes.

3. While steaming the eggplant, we prepare the seasoning. Cut the green and red peppers into pieces; smash the garlic and chop into pieces; wash the coriander, remove the leaves, and cut the stems into pieces; then put them together Place in a small bowl and set aside.

4. Steam the eggplant for about 10 minutes. When it is cooked, take it out. It is best to put it on a leaky curtain. Generally, steamed eggplant will have a lot of water. Try to dry the water at the same time. Let cool.

5. After the eggplants have cooled, we start to prepare the sauce. Add 3 grams of salt, 3 cloves of garlic, 1 spoon of chili powder, 2 spoons of white vinegar, and 1 spoon of sugar into the chopped sauce. , 1 spoon of chicken essence, then stir evenly.

6. Let the eggplant cool down and drain the water. Use chopsticks or a spoon to put the seasoning into the slit on the eggplant. Place it on a plate and put it in the refrigerator to marinate. It will be ready to eat in 3-4 hours.