1. Wash the eggplant, peel and cut into long strips;
2. Prepare shredded pork, minced ginger, chopped green onion, minced garlic, and green and red pepper into cubes for later use; prepare a spoonful of light soy sauce, a spoonful of dark soy sauce, a spoonful of vinegar, a teaspoonful of sugar, a spoonful of starch, and an appropriate amount of water and mix well;
3. Put the water in the pot to boil, put the eggplant in the pot and steam for six minutes, take it out and set aside.
4. Heat oil in a pan, fry the chopped green onion and garlic until fragrant, add shredded pork and stir-fry until fragrant.
5. Add the eggplant, add the sauce and stir fry evenly,
6. Add diced green and red peppers and stir fry for a minute.
