The simplest method: wash, peel and cut the eggplant into 0.4cm square shreds (the length does not matter), put it in a small basin and marinate it with salt (the amount for cooking) for 15 minutes, then rinse it with water. After the water is done, put it on a plate for later use. Just pat the garlic (break up the dried chili peppers and add them in or out according to your own taste). Put a small amount of oil in the pot, heat it up and add the garlic. When the aroma comes out, add shredded eggplant and stir-fry (you can also add a small amount of water according to the situation). Add salt and MSG for about a minute and a half, double the amount and serve. (If you add garlic and dried chilies in dry chili cold oil, be careful not to fry the chili peppers.) You can also cut green chili peppers and red chili peppers into shreds and fry them together, so that the color will look good and you will be more appetizing. And the eggplant shreds will not turn black.