1. Wash the eggplant and cut it into oblique knife pieces, soak it in clean water for three minutes, remove the dried water and set aside
2. Chop green onion, mince garlic, cut green pepper, prepare a small bowl and add three teaspoons of light soy sauce, one teaspoon of dark soy sauce, one teaspoon and a half sugar, half a teaspoon of chicken powder, add a little water and mix thoroughly.
3. Pour an appropriate amount of bottom oil into the oil pan and cook until 70% of the heat. Fry the eggplant and remove the oil to control the oil for later use.
4. Leave a little oil in the pan and sauté the minced garlic until fragrant. Stir-fry the green peppers until they are broken
5. Pour the eggplant and sauce
6. Use a little cornstarch to adjust the juice from the high heat to the water. Sprinkle with chopped green onion and stir-fry evenly.
7. Finished product
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