1. One eggplant, one small onion, and four peppers.
2. Cut the onion into small pieces and the chili into diagonal rings.
3. Cut the eggplant into long strips and soak in water for five minutes.
4. Then drain the water.
5. Because it is a quick stir-fry, so prepare the sauce in advance and half a teaspoon of salt.
6. Half a tablespoon of Pixian bean paste.
7. One tablespoon of black pepper juice.
8. One tablespoon of light soy sauce.
9. A little cooking wine.
10. Half a teaspoon of chicken essence.
11. Stir well.
12. Heat the pan with oil.
13. Stir-fry the eggplant strips over the fire.
14. It changed color and softened in less than two minutes.
15. Put the eggplant sticks on a plate for later use.
16. Continue to stir-fry onions and green peppers until six or seven layers are cooked.
17. Also put it on the plate for later use.
18. Add the prepared sauce and add a little water.
19. Bring the sauce to a boil, pour in eggplant strips, onions and green peppers, and collect the sauce over high heat.
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