Tools/raw materials: green pepper, eggplant, garlic, cooking oil, salt, clear water, pot and plate.

1, fresh and tender eggplant is washed, pedicled and sliced, soaked in clear water, and stirred with a spoonful of salt to prevent eggplant from discoloring.

2. Slice the green pepper obliquely and mash the garlic.

3. When the pan is hot, add the eggplant that has been drained, stir-fry until it is dry, add two spoonfuls of lard, stir-fry until the eggplant becomes soft, take it out and put it aside, add garlic, and stir-fry with the eggplant.

4. When the eggplant is fried to 70% maturity, shovel it to one side of the pot, and add pepper on the other side to stir-fry the spicy taste. Stir-fry eggplant and pepper together.

5. Season with salt and serve.