1. Cut potatoes into pieces, cut green and red peppers into pieces, cut eggplant into pieces, add 1 tablespoon of starch and mix well
2. Add 2 tablespoons of sugar, 3 tablespoons of light soy sauce, 3 tablespoons of starch, a little dark soy sauce, a little water to the bowl, mix well, and make the sauce
3. Put oil in the pan, add the potato wedges, fry them until they float and remove, the green and red peppers are over oiled, and the eggplant is deep-fried
4. Leave the oil in the pan, add the onion, ginger, garlic, and the sauce to fry until fragrant, pour in the processed ingredients, and stir evenly.
