1, wash and dry all kinds of peppers/green peppers/sweet peppers, heat the pan, add the peppers directly without putting oil in the pan, fry the peppers on medium heat for about 8- 10 minutes, turn over every 2 minutes until the skin is evenly fried with black spots, and take them out for use when they become soft.

2. Continue to maintain the medium heat, cut the eggplant into long sections and cut it in half, then fry it in the pan for about 3-5 minutes on each side, until the eggplant becomes soft, and let it cool with the peppers.

3. Peel off the blackened parts of capsicum and eggplant skins, remove the seeds of capsicum, tear the processed eggplant and capsicum into strips, and mix in coriander. Add garlic paste, soy sauce, vinegar, sesame oil, sugar and white pepper and mix well.