1. Cut the eggplant into strips, put it in a basin, sprinkle with salt and marinate for 15 minutes (no need to add salt when frying).

2. Cut the green pepper and red pepper into shreds, and marinate the shredded pork with starch, salt and light soy sauce for a while.

3. Pour oil into the pot, add shredded ginger and stir-fry.

4. Add the shredded pork and stir-fry.

5. Fry the shredded pork and serve it out.

6. Pour a little oil into the pot, add the eggplant and stir-fry.

7. Stir-fry until the eggplant becomes soft, add soy sauce, add a little water and simmer for a while (I like softer eggplants, so I simmer for a longer time).

8. Add the fried shredded pork.

9. Add green and red pepper shreds and stir-fry for a while.

10. Add chicken essence to taste before serving, stir well and serve.