Home-cooked version of three delicacies

Steps:

1. Break the eggplant into pieces for easy flavor, sprinkle with starch and shake well. Cut the potatoes into hob pieces, and cut the peppers into pieces.

2. Heat the oil in a pan with cold oil. When the oil is hot enough to make small bubbles when inserting chopsticks, add the eggplant. Fry the eggplant over medium-high heat until it turns yellow and take it out.

3. Add the potato cubes. This step will take a little longer. Take out the fried potato cubes if they are not hard.

4. Prepare the sauce, 2 spoons of light soy sauce, 1 spoon of vinegar, half a spoon of oyster sauce, a little dark soy sauce, 1/2 more spoons of sugar, 1 spoon of starch, stir evenly, and add half a bowl of water.

5. Pour out the oil for frying eggplant and potatoes, leave a little base oil in the pot, add garlic and ginger and saute until fragrant, add pepper and stir-fry until raw.

6. Add the fried eggplant and potatoes, stir-fry, add the prepared sauce, stir-fry until the soup thickens, turn off the heat, and add a spoonful of salt.