IngredientsEggplant 300g green and red peppers, onions, green onions, sesame seeds, soy sauce, monosodium glutamate (MSG), salt, chicken powder, chili sauce, teriyaki sauce, a little bit of practiceChop the green and red peppers, onions, and other ingredients into granules, and set aside. Dust the eggplant strips with a little bit of cornstarch before frying, to make the eggplant smooth. Put about 3 tablespoons of oil in a wok and set the temperature at 120 degrees before frying the eggplant. The high temperature will help the eggplants retain their moisture and prevent them from getting old. Fry the eggplants for about 30 seconds before removing them from the pan. After frying, put the eggplant into boiling water to remove the excess oil. Drain the eggplant strips and set aside. Add green and red bell peppers and onion into the pan, add soy sauce, salt, MSG, chicken powder, chili sauce and teriyaki sauce, and stir-fry evenly for about 30 seconds, then pour in the thickened gravy made from cornstarch and water, and cook until thickened. Add the eggplant strips to the sauce and stir fry evenly until the color of the eggplant strips is even. Stir-fry for about a minute to let the eggplant strips fully absorb the flavor of the sauce. 10: After stir-frying, sprinkle with chopped green onion and sesame seeds. Tips can be wrapped in tinfoil eggplant strips, put into the microwave oven with medium heat to cook a little, a little crispy feeling more flavorful.