1. Purple eggplant, green and red pepper.
2. Peel the eggplant and cut into strips.
3. Cut the green and red pepper into short and long pieces of eggplant strips, and then cut a knife from it.
4. Heat a proper amount of oil in a pot, stir-fry the shallots, garlic, and pepper to fragrant.
5. Add eggplant strips, green and red peppers and stir fry a few times, pour a spoonful of boiling water, and cook for two or three minutes.
6. Season with salt and chicken essence.
7. Stir and turn off the heat and serve.
8. Finished product.
9. Finished product.
