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

Accessories: appropriate amount of edible oil, onion, ginger and garlic, salt 1 spoon, 2 tablespoons of soy sauce, 2 tablespoons of oyster sauce, sweet noodle sauce 1 tablespoon, tomato sauce 1 tablespoon, half a spoonful of sugar, corn starch 1 spoon, and a little sesame oil.

Steps:

1, first peel the eggplant and cut it into sloping knives, add 1 teaspoon of salt, stir well and marinate for 20 minutes.

2. Prepare some side dishes, clean the pedicels of green peppers, cut them into small pieces, slice carrots, and then prepare some chopped green onion, Jiang Mo and garlic slices.

3. Mix the bowl juice in advance, and put the soy sauce, oyster sauce, sweet noodle sauce, tomato sauce, corn starch, sugar and salt into the small bowl, and mix and stir evenly for later use.

5. Squeeze the eggplant out of water and set aside.

6. Heat the wok, pour in proper amount of cooking oil, and stir-fry the eggplant until soft.

7. Bring out the eggplant, add the potatoes and fry slowly until golden. Finally, throw the green pepper pieces and carrot slices in and fry them for a minute or two before taking them out of the pot.

8. Reheat the wok without putting oil. Pour the bowl juice just adjusted into it. After the fire is boiled, turn it into a small fire and boil the juice until it is sticky.

9, quickly put the eggplant, potato pieces, green peppers, carrot slices in, stir fry evenly, out of the pot and plate can be eaten.

10, finished product drawing.