1. Wash the cowpea and cut into three-finger sections.
2. Cut purple eggplant into strips.
3. Put an appropriate amount of oil in the pot to heat up to 60% of the heat, put the eggplant strips in the oil and remove it (the oil is too hot, and the eggplant will become lighter if it takes a long time to fry).
4. Remove the oil control for later use.
5. Leave the bottom oil in the pot, ginger garlic, Chinese pepper, and millet pepper to burn out the fragrance.
6. Put the cowpea in, a spoonful of boiling water, and stir-fry until mature.
7. Plenty of salt, light soy sauce to taste.
8. Put the eggplant into the stir fry evenly, turn off the heat and serve.
9. Finished product.
10. Finished product.
