2. Peel the eggplant and cut it into long strips. Wash the green peppers and put them on a cross knife with a knife. Burn the oil in the pot. Add the eggplant when the oil temperature is 50% hot. After the eggplant is fried, add the green peppers and fry them for ten seconds. Take them out and control the oil for later use.

3. Leave the bottom oil in the pot, add the tomato sauce, stir-fry the sauce with soybean sauce, add the soy sauce, stir-fry the oyster sauce evenly, add the eggplant and green pepper, and pour a little water.

4. Add a proper amount of chicken essence and stir fry. After the fire is boiled, turn to low heat and cook for five minutes. Finally, sprinkle with minced garlic and stir fry. Sprinkle chopped green onion and coriander to eat.