1. Wash the eggplant and steam it in a pot with the skin on. About ten minutes into the pot, use chopsticks to poke, can easily penetrate the eggplant is cooked. If the eggplant is thicker, you can cut it in the middle to steam. After steaming, take out the eggplant and put it on a plate to cool.

2. Chop the green onion and garlic into a bowl, add vinegar, soy sauce, sugar, salt and monosodium glutamate (MSG) and mix well. Put oil in a frying pan and heat it until you can see smoke, then splash the hot oil into the seasoning sauce.

3. Peppers do not need to cut, wash and remove the tip. Heat the oil in a pan and dry roast the peppers in the pan to soften them. Take it out and chop it up. Use long, thin peppers, red and green.

4. Tear the cooled eggplant into strips, put them into a bowl, pour in the dressing, and add the chopped peppers. Use a garlic hammer or rolling pin to pound well into the flavor, and finally add a little sesame oil can be.