1. Half of the garlic, sliced half, chopped green onion, and set aside
2. Wash the eggplant, peel the potatoes, wash and slice the green peppers for later use
3. Potato cutting hob for spare
4. Eggplant cut hob block spare
5. Aniseed
6. Put the oil in the pot and burn 70% of the heat
7. Fry the potatoes until golden brown and remove them for later use
8. Eggplant sprinkled with dried starch
9. Deep-fry the eggplant until golden brown and remove it for later use
10. Leave a little base oil in the pot and stir fry with shallots and garlic
Tips:Tips to add or subtract seasonings according to personal taste
