1. Wash the eggplant, cut it well and set aside
2. Cut the peppers and set aside
3. Cut the green onion, ginger, garlic and set aside
4. When the oil is warm, add half of the shallots and garlic, and all the ginger, cook in a pot
5. Then add the eggplant strips and stir fry
6. When the eggplant strips become soft, add hot peppers
7. Add salt, pepper, light soy sauce and continue to fry until the eggplant strips are completely soft, add the other half of the onion and garlic, and stir
8. Turn off the heat and add chicken essence
9. Finished product
Tips:If you can’t eat chili, you can use oil pepper instead
