1. Heat the oil in the pan, add the sliced eggplant strips to 80 minutes of heat, and fry until golden brown. Note that if the oil temperature is high enough, it will be unpalatable.
2. Fry the potato strips until golden brown.
3. Add a little oil to the pan and put the shallots into the pan. I prefer light so I didn't add other seasonings. Add the eggplant and potato strips in turn, stir fry, add salt, pepper powder, and a little water.
4. Add in the adjusted wet starch water, thicken it, and it will be done when the pan is started, and there is a chicken drumstick in the house.
