1. Cut the ingredients and set aside,
2. Heat a spoon of oil in a pan, sauté ginger garlic, dried chili,
3. After the aroma bursts out, pour in the green pepper and stir fry,
4. Then pour the eggplant and stir fry until it tastes.
5. Pour in light soy sauce, chicken sauce, seasoning, dark soy sauce,
6. Pour in an appropriate amount of water and boil it (the water should be just submerged in the ingredients),
7. Put in the right amount of noodles,
8. Cover and simmer on low heat,
9. Reserve the proper soup, add the shrimp and stuff for two minutes,
10. Pour sesame oil, mix and eat!
Tips:Pay more attention to the first simmering to prevent the pan from drying out.
