Scraping potatoes with peaches or directly shredding with shredding tools are relatively simple. If not, cut them as thin as possible to fry potatoes. Otherwise, cut them and fry them until they are dry. Take another pot, put a little oil and simmer. When the oil temperature is not too hot, add minced garlic, pepper and Chili noodles, and then turn the potatoes over a few times. Add salt and chicken essence, add shallots. Better sprinkle with shallots. This is dry fried potato.

The relatively simple way of eggplant is to cut it into long strips, then put oil in the oil pan and fry the cut eggplant in the pan until it is soft and rotten. Start seasoning, add bean paste sugar, soy sauce, two spoonfuls of vinegar and one spoonful of soup. You can stir-fry the salted chicken essence for half a minute, add water, and collect the fish-flavored eggplant with high fire.

The more troublesome method is to cut the eggplant into hob pieces and beat an egg in a small pot. Just mix the eggplant evenly with egg white (egg yolk can be fried into cucumber eggs), so that the eggplant is basically egg liquid, then add flour and continue to mix evenly, so that the eggplant is covered with a layer of egg liquid and flour, so that it will not absorb too much oil when frying, or the eggplant inside will be fried with low fire, otherwise it will be fried outside.

Leeks are usually fried with dried beans or eggs.