Cooking Steps

1. 

   Step1:Cut onion, ginger and garlic; cut eggplant, potato and persimmon pepper into pieces; mix a small bowl of sauce with proper amount of starch, salt, soy sauce, sugar and water; wrap eggplant with starch to prevent absorption of too much oi

2. 

   Step2:In the pot, fry the potatoes in a proper amount of oil. Fry the potatoes in medium and low heat until the inside is 8 mature. The outside is golden but not scorched yellow. After frying, dish them out

3. 

   Step3:Put a third more base oil in the pot than fried potatoes. Fry the eggplant with starch; fry until it is 8 years old. Pull the eggplant to the edge of the pot. Put in the chopped green onion and ginger and stir fry; pour in the potatoes and stir

4. 

   Step4:Pour in the bowl of juice and stir fry; stir before putting the persimmon and pepper; put in the garlic before leaving the pot. Stir twice to get out of the pot.