The home cooking method of string eggplant is as follows:

1. Prepare all the ingredients, rinse the eggplants and green peppers. The green peppers I put here are not too spicy and can be eaten by children. .

2. Cut the eggplant into long strips with a hob.

3. Put the cut eggplant strips into the basin, add half a spoonful of salt, pickle the eggplants evenly and marinate for a few minutes.

4. Remove the seeds from the green pepper and cut into strips. Cut the millet pepper into diagonal sections. If you don’t like spicy food, you can leave it out. Then cut the green onion into chopped green onion and cut the garlic into cubes.

5. In a small bowl, add two spoons of light soy sauce, one spoon of oyster sauce, one spoon of sugar, an appropriate amount of salt, a little chicken essence, add half a bowl of water, stir well and set aside.

6. Pinch out the water from the marinated eggplant, and then add a spoonful of cornstarch.

7. Stir the eggplant strips evenly so that each eggplant strip is coated with starch.

8. Add two tablespoons of oil to the pot. When the oil is hot, add a few peppercorns and stir-fry until fragrant. Add the chopped green onions and garlic and stir-fry until fragrant. Add the eggplant strips and stir-fry for a while to coat each piece of eggplant with oil until the skin turns purple.

9. Then add the green and red peppers and stir-fry quickly for about half a minute. When the green peppers are fragrant, add the prepared sauce.

10. Stir-fry the eggplant until it becomes sauce-colored. If the soup is too little, you can pour some more hot water and some cooked oil to make the dish more beautiful. Turn off the heat and put it on a plate.