1. Prepare the ingredients.
2. Wash the eggplant and cut into hob pieces. Marinate the eggplant with salt for 5 minutes.
3. Peel the potatoes and cut them into hob pieces the same size as the eggplant.
4. Remove the stalk and cut the green pepper into pieces.
5. Chop garlic into garlic cloves.
6. Add a bowl of soy sauce, salt, sweet and sour starch chicken essence and a small amount of water to blend into a sauce.
7. Fry the potatoes in the oil pan until the surface is crusted, which can be pierced through with chopsticks. Remove the drain oil.
8. Squeeze out the soup, add dry starch and stir evenly so that the eggplant can be evenly covered with dry starch
9. Fry the eggplant in a frying pan until golden, remove the oil.
10. Leave the bottom oil in the pot and sauté the minced garlic.
11. Pour in the sauce and bring to a boil until thick.
12. Pour the oiled eggplant, potatoes, and green peppers.
13. Stir fry quickly and evenly, so that each ingredient is evenly coated in the soup.
14. carry out. Out of the pot.
Tips:1. To make the eggplant less oil-absorbing, it is necessary to coat it with dry starch and fry it.
2 Do not over-oil the green peppers and keep them crisp and fragrant. This way it tastes good.
