2. Peel eggplant and potatoes and cut them into hob blocks; ; The green pepper is broken into small pieces by hand;

3. Pour more oil into the pot. When it is 70% hot, first put the potato pieces in, fry them into golden brown, and remove them when they are slightly transparent. Then pour the eggplant into the oil pan, fry it until golden brown, add the green pepper pieces and pick it up together;

4. Stir-fry chopped green onion and garlic with a small amount of hot oil, add broth, soy sauce, sugar, salt, eggplant, potatoes and green peppers and burn them slightly; Add water powder and collect juice over high fire.