1. After the wok is heated, pour in the fat slices, add a proper amount of water to boil until the water is dry, and then simmer the lard in the fat slices.

2. Stir-fry garlic and lobster sauce with low heat, turn to high heat, pour in big green pepper and stir-fry until the green pepper changes color.

3. Pour in eggplant, soy sauce, continue to stir fry over high fire, pour in a small amount of water while frying, add chicken essence after the green pepper becomes soft, and stir fry eggplant and green pepper together. After the home cooking is completed, you can cook.