1. Cut potatoes into hob pieces, peel and cut eggplant into hob pieces, slice green peppers, and mince garlic.
2. Sprinkle 4 scoops of starch on the eggplants. Grab them evenly without adding water.
3. Pour oil in the pot, heat up the eggplant at 80% oil temperature, deep fry at low heat and turn to high heat, take two-three minutes to remove and set aside
4. The eggplant is fried like this and set aside
5. Deep-fried potatoes, deep-fried until golden, remove and set aside
6. Put the green peppers and potatoes in the slippery net, pour the hot oil in the pot on the green peppers, and set aside the green peppers, potatoes and eggplant!
7. You can prepare a bowl of juice first, put 4 spoons a pint of fresh soy sauce, 2 spoons of light soy sauce, 1 spoon of cooking wine, 1/2 spoon of vinegar, half a spoon of salt, a little chicken essence, 2 spoons of starch, 4 spoons of water, and minced garlic. Stir.
8. Heat oil in a pot, add a bowl of juice, and fry until thick
9. The sauce is thick and thick, add green peppers, potatoes, eggplant, stir fry evenly, and it's ready to be out of the pan!
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