1. Wash the plum meat and cut into pieces, marinate with soy sauce, Shao wine, sesame oil, oil, sugar, salt, cornstarch, and white pepper for 10-15 minutes.
2. Wash the eggplant and cut into pieces, soak in salt water for 15 minutes.
3. Wash the green peppers and small peppers, pick the seeds (you don't need to pick the spicy peppers), and cut into cubes.
4. Heat up half a bowl of oil, pass the eggplant and chilies over the oil, pick up and set aside.
5. Drain the excess oil, add garlic diced, pour the marinated plum meat and stir-fry until 7 is mature, but add water and simmer for a while.
6. Add eggplant and chili, stir fry, add appropriate amount of soy sauce, salt and sugar to taste, and finally add some shochu flavor.
7. Blanch the noodles with cold water (shuangshuang da), hot noodles with soup (extra tender), top with eggplant meat, dinner is ready~
8. Contributory seasoning gentlemen~
