Steps:

1. Peel potatoes and cut them into hob blocks, peel eggplant and cut them into hob blocks, cut sweet peppers into pieces, and chop onions and garlic.

2. Mix vinegar, soy sauce, water starch, chicken essence and sugar into a bowl.

3. Heat the pan and drain the oil. When the oil temperature is 50% to 60% hot, put in potato pieces.

4. Fry the potatoes into golden brown and remove them for later use.

5. When the oil temperature becomes hot again, add eggplant pieces.

6. Fry the eggplant into golden brown and remove it for use.

7. When the oil temperature gets hot, put in the persimmon pepper pieces, fry them and take them out for later use.

8. Cook the fried chopped green onion in a pot.

9. Add eggplant, potatoes and bell peppers.

10. Stir well.

1 1. Add salt and stir well.

12. Pour into a bowl to gelatinize the starch.

13. Sprinkle with minced garlic and chives.

14. Stir well and serve.

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