Required materials: 4 eggplants, pepper 1 piece, appropriate amount of oil and salt, onion 1 piece, ginger 1 piece, 2 cloves of garlic, 2 tablespoons of soy sauce and appropriate amount of water starch.

1. Wash eggplant and pepper.

2. Slice the pepper first, then cut it into thick shreds, put the shredded eggplant into a large bowl, add a little salt, stir well, marinate for 10 minute, and marinate the shredded eggplant out of the water.

3. Pepper is pedicled and seeded, shredded, chopped green onion, minced ginger and minced garlic.

4. Heat the oil in the pan, add chopped green onion and Jiang Mo, stir-fry until slightly soft, add soy sauce, a little water and salt, bring to a boil, and simmer for 2-3 minutes.

5. Add shredded pepper and stir fry evenly, pour in appropriate amount of water starch to thicken, stir fry over high heat until the soup becomes thick, sprinkle with minced garlic, stir fry evenly, turn off the fire and serve.