Practice:

1: Peel the eggplants, cut the eggplants into long strips of about 10cm, mince the garlic and ginger and set aside.

2: Put the eggplant on a plate and steam it in a pot under water for 15 minutes.

3: Heat a little oil in a pan, stir-fry the minced garlic and ginger in the pan, then add soy sauce, sugar, salt, chopped green onion and chicken broth to taste.

4: Eggplants steamed in water for 15 minutes, remove, pour out the steam plate steamed eggplant out of the water, and then pour the sauce we adjusted to stir evenly on it.