Ingredients: potato 1, green pepper 1, eggplant 1.

Accessories: onion 10g, ginger 10g, garlic 10g, bowl juice: cooking wine 15g, soy sauce 15g, oyster sauce 15g, sugar 8g and water/kloc-5g.

Steps:

1. Prepare a potato, an eggplant and a pepper for later use.

2. Wash the pepper first, and cut it into rolled blades for later use.

3. Wash the potatoes, peel them and cut them into hob blocks. Wash the eggplant, cut it into hob pieces and put it on a plate for later use.

4, chopped green onion, ginger and garlic.

5. Heat the potatoes in the microwave oven for two minutes until the potatoes are cooked for seven minutes.

6. Then put it in a pot and fry until golden brown.

7. Eggplant is fried directly in the oil pan.

8. Fry until golden brown and remove the oil control.

9. Put the fried eggplant potatoes into the dish separately for later use.

10, another bowl of juice: soy sauce, oyster sauce, cooking wine and sugar.

1 1, then put the pepper slices in and fry them.

12. Pour the prepared juice into the pot and boil it.

13. Cook vegetables over medium heat, without covering, and add a little salt.

14, and finally, cook until the soup is thick, and turn off the fire after collecting the juice.