Operating materials: 2 potatoes, 2 eggplants, pepper 1 piece, 2 cloves of garlic, 2 tablespoons of soy sauce, oyster sauce 1 spoon, white sugar 1 spoon, a little white sugar, half a spoon of starch and half a bowl of clear water.

1, the eggplant is pedicled and cut into hob pieces. You can add a little salt, marinate for a while, and then wring out the water, so that the eggplant will not absorb too much oil. Peel the potatoes and cut them into thin and even potato slices, cut the peppers and mince the garlic for later use.

2. Prepare a bowl of juice for use: 2 tablespoons of soy sauce, oyster sauce 1 spoon, sugar 1 spoon, a little sugar, half a spoon of starch, and half a bowl of water, and stir evenly for use.

3. Add an appropriate amount of cooking oil to the pot, heat the oil (chopsticks are put into the oil pan, and there are many small bubbles beside the chopsticks), add eggplant, fry in medium heat until the surface is golden, the inside is soft and cooked, and take out the oil control.

4. Then put the potatoes in the oil pan. When you put them in for the first time, don't turn the potatoes right away. You can turn the potato chips over after a little shaping, and fry them until the surface is golden and the inside is cooked. Remove the oil control device.

5. Pour out all the oil, add minced garlic to the bottom of the pot and stir-fry until fragrant, then pour in the juice, stir-fry while heating until boiling.

6, add potato chips, eggplant, pepper, stir-fry quickly and evenly, you can go out of the pot (remember: don't stir-fry potatoes and eggplant for too long, otherwise it will be soft and rotten).

7. Take it out and put it on a plate.