1. After preparing the ingredients, cut the eggplant into hob pieces.
2. Marinate with a little salt.
3. After the potatoes are peeled, cut the same hob into pieces, soak them in water to remove the starch on the outside, and also slightly marinate them with salt.
4. After washing the green peppers, remove the stalks and remove the seeds, and then tear them into large pieces by hand.
5. Pour an appropriate amount of oil into the pan and fry the marinated eggplant until the edge of the eggplant is transparent, then remove it.
6. Then fry the potato chunks over medium-low heat until golden brown, and drain the oil.
7. Leave the bottom oil in the pot, put the green pepper in the pot and stir it out.
8. Add green onions and minced garlic until fragrant, then add potatoes, eggplants and green peppers.
9. Stir-fry evenly, add 2 tablespoons of light soy sauce and stir well.
10. Add a little water to boil.
11. Finally, look at the saltiness and add a little sugar to taste and stir well.
12. The simple ingredients are rich in flavor and rich in taste.
Tips:1. The trick of this dish is that the eggplant and potatoes are cut into pieces and then marinated in salt before frying. They will not eat a lot of oil, and it will be easy to fry soft, so that they will not be very greasy.
2. You can also add a spoonful of soybean paste to the more flavorful seasoning.
