1. Sauce: Mix 3 grams of sugar, 2 grams of starch, 3 grams of dark soy sauce, 15 grams of light soy sauce, and 30 grams of water and set aside.

2. Ingredients: 180g potatoes, 300g eggplant, 100g green pepper, 3g salt, 10g each of onion and garlic.

3. First peel the potatoes, clean them, and cut them into hob pieces.

4. Remove the base of the eggplant, clean it, absorb the water from the eggplant, and cut it into pieces about the same size as potatoes.

5. At the same time, remove the base of the green pepper, wear gloves to remove the pepper seeds, and cut into pieces.

6. Clean the green onions and cut them into minced pieces. Peel the garlic and cut it into minced garlic pieces. Add oil to the pot and wait until the oil is 60% hot.

7. Add the potato cubes and start frying. When the edges of the potatoes turn gold coin yellow, take them out and drain the oil.

8. Put the eggplant pieces into the oil pan and start frying. After frying until soft, take them out and control the oil.

9. Leave the oil in the pot, add minced onion and garlic, stir-fry until fragrant, then add eggplant and potatoes, stir-fry evenly.

10. Finally, add the green pepper, add light soy sauce, sugar and salt, stir-fry evenly, pour in water starch to thicken, stir-fry well and then turn off the heat and remove from the pot.