1. Carob cut into strips
2. Wash the eggplant clean, break it into inch-long pieces by hand, and tear it apart into strips
3. Cut the meat into large slices
4. Heat oil in a wok, fry the fragrant ginger and pepper first, then add the meat and stir fry to change the color
5. Add the shredded beans and stir fry, and fry the color of the beans until it becomes darker. Add the eggplant and continue to fry until the eggplant is wilted.
6. Add water, the water is one inch high over the vegetables, and add salt, oyster sauce, and light soy sauce at the same time. Bring to a boil and simmer for 10 minutes
7. Add the fresh sliced noodles, move it with chopsticks, and cook and simmer for 10 minutes
8. Finally, boil the pot, stir a few times with chopsticks, and sprinkle with chives.
Tips:Add enough soup at a time, it will not taste good if you don't add it later.