1. Cut the eggplant into hob pieces, marinate in salt for about half an hour, and drain the water
2. Carrot slices, green peppers, onion slices, meat slices
3. Mix light soy sauce, salt, starch with appropriate amount of water to make a sauce
4. Put the hot oil in the pot and fry the thigh meat until the color changes, then add the onion and fry it for a fragrance
5. Add the eggplant and stir fry for ten seconds, pour in the sauce, stir fry evenly, cover the pot and simmer for about half a minute (not too much starch or it will stick to the pot)
6. Add green peppers, stir-fry the carrots until the green peppers are soft and ready to serve
Tips:Green pepper and carrot can also be put together with eggplant so that the texture will be softer
