1. Dice potatoes.
2. Wash off the starch with water, control the water and set aside.
3. Dice the eggplant, wash it with clean water, control the moisture, add an appropriate amount of salt, stir evenly, let it stand for a while, and remove the moisture after the water is discharged.
4. Cut green onion into rings, slice garlic, and chop ginger.
5. Put one spoon of cooking wine, two spoons of light soy sauce, three spoons of vinegar, four spoons of sugar, two spoons of starch, appropriate amount of water, and mix thoroughly in a small bowl.
6. Put an appropriate amount of vegetable oil in the pot, add diced potatoes and fry until golden.
7. Hold it out for use.
8. Put the diced eggplant in the pan and stir fry until soft.
9. Hold it out for use.
10. Pour out all the oil in the pot, add a spoonful of Pixian bean paste, and stir-fry the red oil with the remaining oil at the bottom of the pot.
11. Add green onion, ginger, garlic and stir fry.
12. Pour the diced eggplant.
13. Add diced potatoes and stir fry.
14. Pour the seasoning in a small bowl.
15. Bring to a boil and stir-fry evenly.
16. Finished picture.
