Wash eggplant, cut it into long strips, soak it in water for a while, and take it out for later use.

Wash the beans, remove the old tendons and cut into long sections, cut the dried peppers into small pieces and chop the garlic.

Pour the right amount of oil into the pot and fry the eggplant until it is 70% hot.

Fishing out and controlling oil

Fry the beans in oil until the skin wrinkles.

Fishing out and controlling oil

Leave a little base oil in the wok, add minced garlic and dried Chili and stir-fry until fragrant.

Add eggplant and beans and stir fry.

Add soy sauce, oyster sauce and a little water and stir well.

Cover the pot and stew for a while until the soup thickens.