Green eggplant cut into strips, not too big, so easy to mature and easy to flavor.
Cut red peppers into strips, hot or sweet.
The pot into the right amount of oil, the normal amount of cooking on the line. Heat the oil, reduce the heat, add the bean paste, stir out the red oil, add the spring onion and ginger.
Pour into the eggplant strip stir fry to slightly change color, but not very soft, add color pepper, stir fry a little.
Add sugar and light soy sauce amount, not too much, weak mouth can also not put, because there is already bean paste.
Pour in all the garlic slices, stir fry and add a little water, no more, just a shallow layer under the bottom of the pan. Cover and simmer for 5 minutes.
Taste and thicken the sauce. (do not thicken the sauce and cook badly, but ok). If you feel weak, add salt. Usually not. I only put the bean paste and a little light soy sauce.