1. Peel the potatoes and eggplant, cut into pieces with a hob, and sprinkle some dry starch on the eggplant, so that it will not absorb oil when it is fried, and it will be crispy
2. Oil the potatoes and fry them until golden brown and remove them
3. The eggplant is also deep-fried until golden brown.
4. Mince the green onion, ginger, and garlic (reserve half of the minced garlic for use when out of the pan, you should use green onions, I just left half of the onion and don’t want to waste), leave the bottom oil in the pan, add the onion, ginger, and garlic and stir fry until fragrant
5. Add cooking wine, light soy sauce, dark soy sauce, oyster sauce and sauté until fragrant, add 150ml of water to a boil, add appropriate amount of salt, and a tablespoon of sugar
6. Put the fried potatoes and eggplant into the pot and stir fry. When the soup is thick, add the green pepper and stir fry. The green pepper can also be oiled in advance
7. When the green peppers are cooked, put in the pre-reserved minced garlic, sprinkle a tablespoon of balsamic vinegar on the side of the pot, stir well
Tips:Putting some vinegar right out of the pot is very flavorful!
