1, wash the eggplant, remove the head and tail, and crush it (note: don't cut it with a knife, it will taste better).

2. Put it in the pot, add cold water until the eggplant has not passed, and cook until the eggplant can be poked with chopsticks, indicating that it is cooked. Take out the water, add soy sauce, monosodium glutamate, yellow wine and onion, and put them in a plate.

3, another pot of hot oil, pour in hot oil, eggplant out of the pot. Or wash eggplant, peel and cut into thin slices, and steam on a steamer for about 20 minutes. Take out, control the moisture, add seasoning and mix well.