1. Wash the eggplant and beans, cut into pieces, and soak in salt water for later use.
2. Chop garlic cloves into minced garlic, dice millet pepper and set aside.
3. Put the oil in the pot, pour the oil residue, pour in the millet pepper and half of the garlic and fry it to get the fragrance.
4. Pour the eggplant and stir fry.
5. Pour the beans and stir fry, then add soy sauce, a little sugar and stir fry for a while, add an appropriate amount of water and let it sit for three minutes.
6. Pour the other half of the garlic and stir fry.
7. Season with an appropriate amount of salt, and collect the juice over high heat.
8. Remove and serve.
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