1. Wash the eggplant, cut into small cubes, add salt and mix well, squeeze out the water after 15 minutes.
2. The bacon is steamed in a steamer and cut into pieces.
3. Mince the onion, ginger and garlic.
4. Dice the green pepper and dice the spicy millet.
5. Pour a little oil in the wok, add the diced eggplants, stir fry, fry until soft and serve.
6. Add a little oil, sauté the green onion, white ginger and garlic, add green and red pepper and stir fry.
7. Add bacon and stir well.
8. Add diced eggplant and stir fry.
9. Light soy sauce and vinegar, a little sugar, add a little water to make a juice, pour it in.
10. Stir fry over high heat, sprinkle with green onion after collecting the juice.
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