Making process

1. Peel the potatoes, cut them into thin shreds, and soak them in water to wash away the starch, which prevents them from turning black and keeps them white and crisp when frying and burning. Fish out and drain before frying.

2. Remove seeds and tips of green and red chili peppers, cut into thin julienne strips, and shred dried chili peppers.

3. frying pan on the fire, add peanut oil to heat, put the onion shredded pot, add dry chili pepper stir fry, then add green and red pepper wire, potato wire, stir fry to eight ripe when adding refined salt, monosodium glutamate seasoning, and then drizzled with sesame oil and balsamic vinegar, stir fry can be.

2, braised eggplant:

1 Wash the eggplant to remove the head and tail, cut into rollers, soaked in water, fish up and drain the water sprinkled with a little starch. Onion to remove the head and tail clean, cut into segments.

2 Clean and slice the pork, mince it, add 1/2 tablespoon of soy sauce, 1 tablespoon of cornstarch, 1/2 tablespoon of oil, and 1/3 tablespoon of chicken broth, and marinate for 10 minutes.

3 Heat 3 tablespoons of oil in a wok and stir-fry the pork until the meat turns white.

4 Continue to add 10 tablespoons of oil, sauté the scallions, add the eggplant and cook over high heat, adding 5 tablespoons of water and stirring quickly until the eggplant is tender, about 5 to 6 minutes.

5 Pour in the minced pork and stir-fry for 1 minute, season with 1/3 tablespoon salt, 1/5 tablespoon chicken broth mix and 1/2 tablespoon soy sauce.