1. Cut round eggplants into strips and bite them in the microwave for two minutes. The eggplant becomes soft, so avoid killing it with salt, so that the dish will not be salty.
2. Adjust the fish sauce: 1 tablespoon of vinegar, 2 tablespoons of light soy sauce, 3 tablespoons of white sugar, 4 tablespoons of warm water, 1 tablespoon of starch, stir well and set aside.
3. Heat up the oil in the pan, heat it to seven ripeness, add the eggplant strips, and stir-fry until it turns yellow and becomes soft.
4. Put a small amount of oil in the pot, add chopped green onion and Pixian watercress to fragrant, add colored pepper and stir fry.
5. Pour in eggplant, pour in the fish-flavored juice, stir-fry until soft and put in garlic. Out of the pot
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