1. Peel the eggplant and cut into strips, and cut the colored pepper into strips for later use.
2. Start the pan and heat oil, add more oil than usual for cooking, add eggplant and stir fry, stir-fry until soft and serve.
3. Put an appropriate amount of salt, light soy sauce, vinegar, water, sugar, and starch into the bowl and stir well for later use.
4. Heat up the pan and add the minced ginger and garlic to fry until fragrant.
5. Add eggplant and colored peppers.
6. Pour in the sauce and stir fry evenly.
7. Season with chicken essence.
8. The pan and plate are finished.
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