1. Peel the potatoes you bought and cut into pieces for later use.
2. Pour an appropriate amount of cold water into the pot, add the cut potatoes and cook for 5 minutes.
3. Wash the eggplant and green pepper separately and cut into pieces, mince the green onion and garlic and set aside.
4. Put a small amount of white vinegar on the cut eggplant and mix it with your hands.
5. Remove the boiled potatoes, add a small amount of dry starch to the cut eggplants, and grab them with your hands.
6. Pour an appropriate amount of oil into the pot, and fry the cut eggplant and potatoes until they are golden on both sides.
7. Put the chopped green peppers into the frying pan and fry them until they are broken and remove them for later use.
8. Leave the bottom oil in the pot, pour the chopped green onion and minced garlic respectively to burst the fragrance, pour in an appropriate amount of dark soy sauce and stir fry evenly.
9. Pour in the fried potatoes and eggplant, pour in some salt, and stir fry for a while.
10. Pour in the fried vegetable peppers, stir-fry for a while, a delicious and soft ground three fresh food is ready
Tips:1. The potatoes must be boiled until they are pierced through with chopsticks and fished out of the pot.
2. Putting potatoes in a pot is to reduce frying time.
3. Cut the eggplant into pieces and put a small amount of white vinegar to prevent the eggplant from oxidizing and blackening in contact with the air.
4. Add a small amount of dry starch to potatoes and eggplants to reduce the oil absorption of potatoes and eggplants during frying.
