1. Main ingredients: 250g potatoes (yellow skin), auxiliary ingredients: 20g eggplant (purple skin, long), 100g pepper (green, pointed), 50g cucumber, 25g carrot.

2. Seasoning: 3 grams of soy sauce, 4 grams of salt, 5 grams of MSG, 3 grams of pepper, 10 grams of green onions, 10 grams of ginger, 5 grams of garlic (white skin), 20 grams of lard (refined) gram.

3. Remove the stems from the long eggplant, wash and cut into pieces.

4. Peel the potatoes and cut into pieces.

5. Shred the onion and ginger, and slice the garlic and set aside.

6. Put the Sichuan peppercorns in a bowl and add water to make the Sichuan peppercorns water for later use.

7. Remove the stems and seeds of the large peppers, and cut them diagonally into segments.

8. Cut cucumbers and carrots into small cubes.

9. Place the pot on a high fire, add lard to heat, add shredded onions, ginger and garlic slices to the pot, add long eggplant pieces and stir-fry, add broth (400 g), add potato cubes, refined salt, soy sauce, pepper, water, and MSG.

10. After boiling, turn to medium heat and simmer until the potato chunks and eggplant chunks are cooked. Add large pointed pepper segments, diced cucumbers, and diced carrots, and simmer for a while. When the soup is thickened, add it to the boil. Just go out.