2. Accessories: 3 cloves of garlic, 2 shallots, 2 tablespoons of coriander 1, 2 tablespoons of soy sauce, 0.5 tablespoons of balsamic vinegar 1, half a spoonful of sugar, 1.5 tablespoons of millet pepper 1, 1.5 tablespoons of salt and 1.5 tablespoons of edible oil1.

3. Wash the ingredients for later use.

4. Put the long eggplant into a steamer and steam it over high fire.

5, about ten minutes after the water is boiled, take out the long eggplant and let it cool.

6. Tear your hands into long strips, not too thin, and pour out the water in the eggplant.

7. Mash garlic with salt, add chopped coriander and millet pepper, as well as soy sauce, balsamic vinegar and sugar, heat the oil, pour it on the juice while it is hot, and stir well.

8. Pour the prepared juice on the eggplant and mix well to serve.