1. Cut potatoes and eggplant into pieces with a hob, cut green peppers into pieces, mince garlic, and set aside. Put all seasonings (light soy sauce, dark soy sauce, oil consumption, vinegar, sugar, water, starch) in a small bowl, stir well, and make a sauce for later use.
2. Put more oil in the pan, probably to the extent that the potatoes are half-fried and half-fried. Fry the potatoes first, medium heat throughout.
3. When the potatoes are fried to the extent shown in the picture, they can be taken out for use. There is no need to change the oil in the pot. Turn the heat directly to high. After the oil temperature rises, start to fry the eggplant. If the pot is very big or there are not many ingredients, you can also pull the potato steak aside and add the eggplant directly. When the eggplant is half-fried (semi-soft), return the potatoes to the pan, then add green peppers and stir fry.
4. Keep the heat on high, add the green peppers and stir-fry for about half a minute, add the minced garlic and continue to stir-fry for half a minute, the garlic aroma can be added to the sauce. Stir evenly before cooking to ensure that the starch will not sink to the bottom, stir fry evenly, turn off the heat after the sauce is added, and the fragrant ground three fresh foods are ready!
Tips:The seasoning can be adjusted proportionally according to the size of the ingredients. This time there is no sugar at home, I replaced the taste with honey, which is OK. This dish is delicious with more oil and garlic!