1. Ingredients: 3 eggplants, 1 green pepper (green pepper), appropriate amount of minced ginger, appropriate amount of minced garlic, a small amount of red pepper, 1.5 tablespoons of light soy sauce, 1 tablespoon of sweet noodle sauce, appropriate amount of salt, and appropriate amount of sugar.

2. Cut the vegetables and peppers, and chop the ginger, garlic, and millet into small pieces (you can leave it out if you can’t eat spicy food).

3. Wash the eggplant, tear it into small florets with your hands, and then soak it in cold water for ten minutes. The purpose of this is to prevent oxidation and prevent the eggplant from eating oil when frying later. After soaking, remove and squeeze out the water.

4. Try to use long eggplants. Hand-torn eggplants are more flavorful. If you are using ordinary thick and long eggplants or round eggplants, then we can cut them with a knife.

5. Put more oil in the pot than usual for cooking, heat it up and stir-fry the eggplant over high heat until cooked.

6. Add minced ginger, minced garlic, and minced chili and stir-fry until fragrant.

7. After the eggplant becomes soft, add a tablespoon of light soy sauce and a tablespoon of sweet noodle sauce, then add a little salt and sugar, and stir-fry evenly.

8. Add shredded pepper and stir-fry over high heat until the flavor is absorbed.