1. Material preparation
2. Wash the green peppers and cut into pieces, peel and slice the garlic for later use
3. Peel and cut potatoes for later use
4. Wash the eggplant and cut into pieces for later use
5. Add potato flour to eggplant, mix well and set aside
6. Add potatoes to potato flour, mix well and set aside
7. Put the oil in the pan and heat it to more than 180 degrees, add the potatoes and fry until
8. Fry for about 2 minutes, remove it and stop for 30 seconds
9. Golden spare in re-exploitation
10. Put the eggplant into the pan and fry for about 2 minutes
11. Take out the spare and pour out the oil
12. Leave a little oil in the pot, add garlic, pepper, and ginger powder, and fry for a fragrant flavor
13. Add green pepper
14. Stir-fry evenly, put potatoes, eggplant, salt
15. Stir-fry evenly, ready for serving
Tips:The reason for re-frying potatoes is because of the oil and less food. Otherwise, they will be cooked inside and outside. Eggplant is easy to cook and can be fried at one time. It is fine to eat it once in a while, after all, it is fried food. Add seasonings according to your own taste, and ingredients according to demand.
