1. Cut the eggplant into hob pieces for later use, and slice the green pepper for later use
2. Potatoes cut into small pieces
3. Pick up the frying pan, pour the eggplant and fry it, remove it for use
4. Deep-fry the green peppers and remove them for later use
5. Fry the potatoes in a frying pan until golden, then add salt, vinegar, add water to boil, cook until the potatoes are crisp
6. Add green peppers, eggplant and stir fry, add light soy sauce, dark soy sauce, bean paste, sugar, salt and stir fry together until the sauce is collected and it can be served
