Cooking Steps

1. 

   Step1:Potatoes peeled and cut into hob pieces, eggplant peeled and cut into hob pieces, persimmon and pepper broken into pieces, onion cut into pieces, garlic cut into pieces.

2. 

   Step2:Mix vinegar, soy sauce, Shuidian powder, chicken essence and sugar into a bowl.

3. 

   Step3:Heat the pot. Put the oil in until the oil is 50-60% hot. Put the potato blocks in.

4. 

   Step4:Don't turn off the heat and keep the oil warm enough to fry the potatoes until they are golden and ready to use.

5. 

   Step5:Let the oil warm again. Put in the eggplant.

6. 

   Step6:Fry eggplant into golden color and take it out for use

7. 

   Step7:When the oil is warm, put in the persimmon and pepper pieces, fry them quickly and take them out for use.

8. 

   Step8:Leave the oil in the pot and stir the chives

9. 

   Step9:Add eggplant, potato and persimmon pepper.

10. 

    Step10:Stir well.

11. 

    Step11:Add salt to taste and stir fry evenly.

12. 

    Step12:When the raw materials are basically salty, pour in the bowl to thicken and let the water starch paste the soup to wrap the raw materials.

13. 

    Step13:Sprinkle with minced garlic and shallot to make the final fragrance.

14. 

    Step14:Stir evenly, and you will be out of the pot.