1. Take 3 eggplants, remove the tails, wash and cut into the following block shapes, rinse with water to prevent waste of oil. Anyone who cooks often knows that eggplant absorbs oil.

2. Take 2 more red peppers, wipe them dry with a dry cloth, and cut them into small sections as shown below.

3. Heat the rapeseed oil in the wok until it is 6 mature. Add the dried red pepper from the previous step into the pot and stir-fry over low heat until the aroma is released.

4. Quickly add the chopped eggplant pieces and stir-fry for about a minute.

5. Add appropriate amount of soy sauce and salt, stir-fry until flavourful.

6. Add appropriate amount of pepper noodles and five-spice powder, and continue to stir-fry for a while.

7. If the eggplant is dry when fried, add an appropriate amount of water and continue to fry for a while.

8. Add appropriate amount of chicken essence, stir-fry evenly and turn off the heat.

9. Put it on the plate. A plate of fragrant spicy eggplant is ready. Well, it smells so fragrant and delicious.