1. Wash the eggplant and steam it in a pot.
2. Wash the peppers.
3. Cut with a knife to remove the seeds.
4. Put the chili in the wok without oil and fry the tiger skin spots.
5. Let the eggplant cool for later use.
6. Tear the peppers into strips and peel them by hand.
7. Mash it with a rolling pin.
8. Tear strips of eggplant and peel.
9. Light soy sauce, vinegar, salt, garlic, green onions, sugar, pepper oil, and monosodium glutamate into a sauce.
10. Pour on the eggplant and mix well.
11. Finished product.
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