1. Wash the eggplant and cut into strips, put the four salted egg yolks in a bowl, put the eggplant in the pot, steam over high heat for seven or eight minutes and take out.
2. Wash and cut green and red peppers, ginger and garlic.
3. The boiled egg yolk is also chopped.
4. Put an appropriate amount of oil on the pot and saute the ginger and garlic.
5. Add salted egg yolk and fry until bubbles are formed.
6. Add eggplant and stir fry evenly.
7. Add salt, sugar and balsamic vinegar.
8. Add green and red peppers and stir-fry evenly.
9. Add a small bowl of water and boil until the ingredients are broken.
10. Finally, add water and starch to quickly heat the juice away from the heat.
11. The finished product is ready for consumption.
