1. Prepare the ingredients, peel the potatoes, remove the stems and seeds of the green peppers
2. Remove the stalks of the eggplant and cut into pieces with a hob, sprinkle in salt, mix well and marinate for 10 minutes
3. Slice the potatoes, rinse with water, pour a small amount of oil in a non-stick pan and fry the potato slices over low heat
4. Flip and fry until the potatoes are half cooked and served
5. The marinated eggplants are squeezed to remove the moisture, put in a non-stick pan and fry for 2 minutes
6. Add minced garlic and stir fry to create a fragrance (you can burn the eggplant and add more garlic)
7. Add the fried potato chips, stir-fry evenly, add a little water and simmer for a while
8. Add sliced green peppers, cover and simmer for half a minute, add cooking wine, light soy sauce, and oyster sauce to taste
9. The less oil version of Di Sanxian, but very tasty
