1. Wash eggplant, cut into thin strips, add 1 tsp salt, mix well and marinate for a while, squeeze out water before putting into the pot
2. Wash the white kidney beans, tear off the old tendons and break them into sections
3. Put peanut oil in the pan and stir fry kidney beans over medium and low heat
4. When the kidney bean becomes soft, put it out for reserve and leave oil when it is put out
5. Stir fry eggplant in low heat
6. Stir fry until the eggplant is soft and serve
7. Stir fried ginger and garlic slices with crude oil
8. Add the dry red pepper section, stir fry until the pepper is deep jujube red
9. Add eggplant and beans, stir fry until cooked, add soy sauce
10. Add oyster sauce and stir fry evenly. Finally, you can add some salt and stir fry evenly. In fact, the oyster sauce and soy sauce are very salty, and eggplant has been salted, so it is unnecessary to add salt