2/6 Cut the eggplant into strips and put it on a plate for later use.

3/6 Cut the cowpea into sections, cut the dried pepper into diamonds, and put it on a plate for later use.

Add some oil to the 4/6 pot, turn on the fire, stir-fry the dried peppers in the pot, and pour the cowpeas into the pot and stir-fry for two minutes.

5/6 Pour the eggplant into the pot, stir-fry for another two minutes, add salt and chicken essence, and serve.