To be coated with cornstarch and fried to be crisp, the steps are as follows -

Input preparation: 1 potato, 1 eggplant, 1 pepper, half a tomato.

Accessories: 1 tsp salt, 1 tsp soy sauce, 2 tbsp corn starch, a few peppercorns, vegetable oil, green onion.

1, wash the potatoes and peeled, then cut into pieces of the same size, soak the potato pieces in water and spare;

2, peel the eggplant, cut into the same size as the potatoes;

3, eggplant pieces, wash clean, fish out, coated with corn starch, mix well;

4, the home does not have a green chili pepper, I use the red, the chili pepper cut into pieces and spare;

5, add the appropriate amount of vegetable oil in the pot, low heat heating;

6, oil heating until the oil is a little bubbling, put the potato pieces into the frying pan frying;

7, will be the potato pieces fried to golden brown, fish out and standby;

8, use chopsticks to clip the eggplant pieces into the frying pan frying;

9, also will be the eggplant frying until golden brown;

10, fish out! Standby, turn off the heat of the frying pan;

11, pour the chili peppers into the frying pan, fry for 10 seconds or so;

12, chopped green onions, tomatoes cut into pieces;

13, add a small amount of vegetable oil to the pan, heat over low heat, add peppers and frying aroma;

14, add chopped green onions and tomatoes and stir fry for a while, add salt and soy sauce to taste;

15, add potatoes, eggplants and peppers, and then fry for a while;

15, add potatoes, eggplants and peppers, and then fry for a while.