Cooking Steps

1. 

   Step1:First, cut the potatoes and eggplants into pieces. They are bigger than the ones used to make curry potatoes. They are smaller than the ones used to stew potatoes. Chop the garlic into small pieces. Cut green pepper into small pieces. It is suggested to cut potatoes and soak them in water for ten minutes to wash off a little starch. Put eggplant in the bowl and add a little salt to catch it.

2. 

   Step2:Hot pot of cold oil. Fry potatoes on medium heat until a little yellow. Then fry eggplant. The advantage is - 1. Don't waste your time on the plate. 2. There is less oil left in the frying pan of eggplant oil absorption potato. It's just like frying eggplant. The dish won't be too oily.

3. 

   Step3:The surface of potatoes and eggplant is fried yellow and then weighed out. Add a little bit of oil, garlic and green pepper to stir fry. After the skin of green pepper is a little hard, add soy sauce, sugar and salt. Finally, add water to thicken the starch evenly. See above for the specific amount of seasoning. Stir fry quickly over medium heat and evenly color to prevent sticking. One minute late