1. Preparation materials
2. Cut potatoes, eggplants, and bell peppers into pieces, and slice garlic
3. Heat the pan, fry the potato pieces until golden brown, set it aside and set aside
4. Fry the eggplant in the same way, set it up for later use
5. In the original pot, add some oil and saute the garlic slices
6. Let’s stir fry the popped potato wedges
7. Add seasoning
8. Add the right amount of water
9. Boil the potatoes until 9 ripe
10. Add eggplant chunks and cook until soft
11. Add bell pepper
12. All the ingredients are thoroughly fried and the juice is 90% dry, ready to serve
