Tools/materials: green eggplant, green pepper, garlic, ginger, pepper, dried red pepper, cooking oil, oyster sauce, salt, chicken powder, sugar, water starch, wok, chopping board and kitchen knife.

1. Prepare a green eggplant. If there is no green eggplant, you can also use purple eggplant. First cut into thick slices, then cut into diamond-shaped pieces and put them on a plate.

2. flatten the garlic one by one. Flatten a small piece of ginger and cut it into ginger grains, put it together with garlic seeds, add a little pepper and dried red pepper for later use, remove the pulp of half a piece of red pepper, cut it into diamond-shaped pieces and put it in a small pot.

3. Half of the green peppers are also cut into diamond-shaped blocks, and mixed with the red peppers for color matching.

4. Boil the water in the pot, put the eggplant in after the water is boiled, and turn it over with a spoon several times to make the eggplant evenly heated. Boil over high heat for two minutes, and pour into a colander to control the water.

5. Add a little cooking oil to another pot, add ginger, garlic and dried red peppers, stir-fry the peppers until fragrant, then stir-fry the green and red peppers a few times, and stir-fry the eggplant for a while.

6. Add 5g oyster sauce, stir-fry until it melts, add half a spoonful of water, 2g of salt, 2g of chicken powder and 1 g of sugar to refresh, and stir-fry until it melts.

7. Hook in a little water starch, stir fry evenly, and then pour in a little bright oil to improve the brightness of the dish. Simply stir fry a few times, then turn off the heat and serve.