1. 200 grams of long beans, 1 eggplant, 1 hot pepper, half red pepper, 2 cloves of garlic, 2 tablespoons of soy sauce, appropriate amount of oil, and 1/4 tablespoon of salt.

2. Method: Wash and cut the eggplant into sections, wash and cut the long beans. Heat the water in the pot over high heat and pour in an appropriate amount of oil. When the oil is 3 minutes hot, pour the eggplant into the pot. After frying until soft, drain the eggplant and put it on a plate. Then pour the beans into the pot, fry the beans until soft, drain the oil and put them on a plate.

3. Pour out the excess oil in the pot, leaving a small portion (about 2 tablespoons). Wash the peppers and cut them into small circles, and cut the garlic into minced garlic. Reduce the heat to low, pour the minced garlic into the pot with oil, sauté until fragrant, then turn up the heat, pour the chili pepper into the pot and stir-fry for 2 minutes, then add the eggplant, beans, 1/4 spoon of salt, and 2 spoons of soy sauce. Put it into the pot, stir-fry for 1 minute and it is ready to serve.