Cut the eggplant into small chunks and soak in cold water.
Mix soy sauce, sugar, oyster sauce and water well.
Cook the garlic on medium heat until fragrant
Pat the eggplant dry and pan fry; add the cooking wine and change to high-medium heat. Add the sauce and turn to high heat. Once it starts boiling, chop and add the chilli peppers. Put it on low heat and braise until the sauce thickens.