1-2 eggplant strips, 1 green pepper, 3 slices of ginger, 3 cloves of garlic, half a teaspoon of salt, 1 teaspoon of oyster sauce, 1 teaspoon of soy sauce and half a teaspoon of light soy sauce.

Steps:

1. Wash eggplant, cut into hob shapes, sprinkle with salt, stir-fry and marinate for about 20 minutes.

2. Wash and cut the green pepper, and slice the ginger and garlic;

3. Squeeze out the water in the pickled eggplant by hand, so that the eggplant does not need oil and does not change color;

4. Heat the wok, pour in the right amount of oil to heat it, pour in ginger slices and garlic slices to make it fragrant, pour in the squeezed eggplant, and stir fry for about 5 minutes on medium heat until the eggplant becomes soft;

5, pour in soy sauce, soy sauce, oyster sauce, because they are all salty, there is no need to put salt separately;

6, continue to stir fry until the eggplant evenly absorbs the seasoning, pour in the diced green pepper, stir fry until it is soft, and then go out!