A dish with good color, smell and taste.


300g eggplant
200g potatoes
1 green pepper
Appropriate amount of coriander
Appropriate amount of onion, ginger and garlic
Proper raw extract
Two tablespoons starch
A little sugar
Proper amount of soybean oil
Proper amount of salt


Step 1
Wash eggplant, peel and cut into pieces.

Step 2
Dip the eggplant pieces with the stirred egg liquid and set aside.

Step 3
Wash, peel and cut potatoes.

Step 4
Pour the oil into the pot, heat it, and pour in eggplant pieces,

Step 5
Fry until yellow,

Step 6
Take it out and set it aside.

Step 7
Pour the potatoes into the hot oil,

Step 8
Fry until yellow, remove and set aside.

Step 9
Break the green pepper into pieces, lightly oil it, and set aside.

Step 10
Cut onion, ginger and garlic

Step 11
Heat the oil, explode the pot and stir fry to make the fragrance.

Step 12
Pour in eggplant, potato and green pepper, add seasoning, soy sauce, salt and sugar, stir fry for a while, thicken with the adjusted starch and collect the juice,

Step 13
Sprinkle a little coriander, take it out of the pot and put it on a plate.