1. Slice garlic, cut green and red pepper into strips, dice pork belly, and cut eggplant into strips
2. Boil the water, pour in the eggplant, blanch for 30 seconds, drain the water, remove and set aside
3. Pour oil in the pan, add garlic slices, diced pork belly, and stir-fry until the color changes
4. Add Xiangqi sauce, light soy sauce, salt, water, stir well, pour in eggplant, green and red pepper, stir fry evenly, simmer over high heat until the juice is collected
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