1. Wash fresh hot peppers, eggplants and potatoes and set aside.
2. Peel the potatoes and cut into even pieces with a hob.
3. Peel the eggplant and cut into uniform hob pieces; remove the stalk of the sharp pepper and cut into uniform hob pieces.
4. Garlic smashed.
5. Put the potato pieces in a pan of cold oil and fry them over medium heat.
6. Fry the potato pieces until golden brown and remove the oil to control the oil.
7. Eggplant chunks are fried in hot oil.
8. Fry until golden brown and remove.
9. Leave the bottom oil in the pot, add the minced garlic and let it fragrant.
10. Add oyster sauce and stir fragrant.
11. Stir-fry the chili cubes, add a spoonful of broth or hot water, add salt, MSG, and sugar.
12. Add the potato pieces and stir fry the eggplant pieces quickly.
13. When the soup sticks to the top of the dish, turn off the heat.
14. Put it out of the pot and serve it on the plate.
Tips:The potato pieces must be cut evenly and cooked well when fried.
Deep-fried potato cubes must be put into the pot with cold oil, otherwise it will be easy to grow inside.
