The preparation of cold eggplant is actually very simple. First, cut the eggplant into sections and put it in a bowl. After the water in the steamer boils, add the eggplant and steam over high heat for about 15 minutes. Remember to mince the garlic when steaming the eggplant, mince as much as possible to make it easier to release the flavor, chop the green onion, and cut the millet and pepper into rings. Then adjust the ingredients on the plate, add 1.5 tablespoons of light soy sauce, 0.5 tablespoons of mature vinegar, a little salt and sugar, add a small amount of pepper powder, mix well, taste it, and adjust the saltiness according to your personal taste. Finally, take out the steamed eggplant, sprinkle with minced garlic, chopped green onion, millet pepper, evenly pour the sauce, add oil in the pot, heat to 100 degrees, insert chopsticks into it and small bubbles will appear, pour evenly on the eggplant. Can.