1. Ingredients: 2 eggplants, 4 bell peppers, 2 tablespoons vegetable oil, 2 dried chili peppers, 10 Sichuan peppercorns, 1/2 tablespoon light soy sauce, 1/2 teaspoon salt, a little chicken essence, Chaotian 1 pepper.

2. Remove the stems and seeds from the green peppers, wash them and cut them into thick strips.

3. Wash the eggplant and cut it into thick strips without peeling.

4. Put the pot on the fire. After it is hot, pour in an appropriate amount of vegetable oil and heat it. After the oil pot is hot, turn to low heat and use dried chili segments and Sichuan peppercorns to stir-fry the pot.

5. Put the eggplant strips into the pot and stir-fry over high heat. At first, the eggplant absorbs all the oil, but after it becomes soft, it will spit out oil.

6. Then add green pepper and stir-fry over high heat evenly.

7. Pour in light soy sauce and stir-fry evenly.

8. Add appropriate amount of salt and chicken essence, stir-fry evenly.

9. Stir-fried eggplant with green pepper, turn off the heat, remove from the pot, and sprinkle with millet.