Deskin and dice the pointed pepper and bell peppers. Beat the eggs and set aside.
Heat a generous amount of oil in a pan until it smokes, then pour in the beaten eggs. Once cooked, push the eggs to the side of the pan and stir-fry the Xiangqi sauce for about 30 seconds before mixing with the eggs.
Add the diced peppers and stir-fry until they are cooked through.
Reduce heat to low and season with Tai Tai Le soy sauce, sugar, Tai Tai Le cooking wine, and Tai Tai Le chicken juice. Increase to high heat and stir-fry everything evenly before removing from heat.
Steam the potatoes and eggplants until soft, mash, and set aside. Dice and stir-fry the chicken fillets. Add an appropriate amount of rice to the mashed potato and eggplant.
Mix in the egg sauce, diced chicken fillets, and fried peanuts.
Wrap the mixture in washed lettuce leaves and serve.