1. Wash the eggplant peppers.
2. Cut the eggplant into small strips, and cut the pepper into sections.
3. Cut green onion and garlic.
4. Heat the pan and drain the oil.
5. Fry the chili first, fry the color and serve for later use.
6. Fry the eggplant in a separate pot and stir-fry for a while.
7. Stir-fry, add green onion and garlic, sauce and light soy sauce, stir fry, and stir well.
8. Add water and simmer for about five minutes.
9. After the stew, add the fried chilies.
10. Stir fry a few times and turn off the heat.
11. Out of the pot.
