After the eggplant is cut, marinate it with salt 15 minutes, then add water to wash off the salt, and then forcibly grab the excess water and fry it, so that it won't absorb oil.

1. Remove the gluten from the beans, cut them into sections and wash them.

2. Eggplants need not be peeled, washed and cut into thin strips, then soaked in salt water for 10 minutes, and then fished out to squeeze out water.

3. Wash red pepper, garlic and chives for later use.

4. Put the oil in the wok, heat it, fry the beans until soft, and then take out the oil control.

5. Then add eggplant, fry until soft, and take out the oil control.

6. Leave a little oil in the pot, add garlic and red pepper and stir-fry until fragrant.

7. Pour in beans and stir fry

8. Add eggplant, add a little boiling water, salt and oyster sauce, cover the pot and stew for a while until the juice is almost dry.