Preparation method 1

1. Peel and slice the potatoes, slice the eggplant, dice the green and red peppers, cut the onions into flowers, and cut the garlic into small pieces;

2. Put the pot on fire and pour in the soybean oil. When the oil is hot, add the chopped green onions and stir-fry until fragrant. Add potatoes, eggplants, soy sauce and stir-fry. Pay attention to adding water for about 10 minutes;

3. Wait until the potatoes and eggplants are cooked. Now, add red pepper and salt, and it’s ready to serve.

Preparation method two

1. Wash the potatoes and eggplants, peel them and cut them into pieces, wash the bell peppers and cut them into small dices, and cut the green onions into flowers;

2. Heat the pot, pour in lard, when the oil is hot, add chopped green onions and stir-fry until fragrant, then add potatoes and eggplant pieces and stir-fry, then pour in broth and cook over high heat for 30 minutes;

3 . Boil the potatoes and eggplant until soft, add the bell pepper, stir-fry evenly, then add salt and chicken essence to taste.