1. Prepare the ingredients
2. Cut the potatoes into pieces, wash off the starch on the surface, drain the water for later use
3. Cut the eggplant into pieces with a hob, and cut the pepper into small pieces
4. Heat a deep non-stick pan with oil (a little more), and fry the potato pieces over medium-low heat
5. Fry until the surface is golden brown
6. Lower eggplant chunks
7. Fry the eggplant until it's Microsoft, add salt and stir well
8. Cover the lid and simmer for a while, open the lid several times and stir-fry evenly until the eggplant becomes soft and small in volume
9. Add hot peppers and stir-fry until broken
10. Add light soy sauce and sugar-sweetened sauce, stir-fry well and stir for 2-3 minutes until the eggplant and potatoes are flavorful, add water and starch to thicken the sauce.
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