Slice the eggplants into long strips of about seven centimeters and marinate them in salt for ten minutes.

2.

Cut the peppers into long strips as well, and slice the garlic.

3.

Marinated eggplant with your hands to the eggplant in the black water squeezed out.

4.

Turn on the heat, when the pan is hot, add the oil, when the oil is hot, put the eggplant into the frying pan to fry.

5.

Fried eggplant oil out of the sheng out standby.

6.

Pour out the oil from frying the eggplants and add garlic to the pan.

7.

Then add oyster sauce to the pan.

8.

Add a small bowl of water to the pot.

9.

After the water boils, add the eggplant, salt and simmer the eggplant for a while.

10.

Near the juice into the green pepper stir fry a few times, put chicken essence, thickening out of the pot.