Ingredients: potatoes, eggplant, pork belly

Seasoning: light soy sauce, dark soy sauce, oyster sauce, starch, white sugar, cooking oil, garlic, bean paste

Method:

1. Wash the eggplant, potatoes, green and red peppers, make them into blocks, wash and slice the pork belly.

2. Adjust the sauce: 2 spoons of light soy sauce, 1 spoon of oyster sauce, 1 spoon of dark soy sauce, 1 spoon of starch, a little white sugar, and 10 spoons of water, stir well.

3. Add 1 tablespoon of starch to the eggplant and mix well. Heat oil in the pan and fry until golden brown. Remove and set aside.

4. Heat the oil in the pot, add a little water, and fry until golden brown.

5. Heat oil and stir-fry the pork belly until the oil is released.

6. Saute the minced garlic until fragrant, add half a spoonful of bean paste, and stir-fry until red oil comes out.

7. Add eggplant, potatoes, green and red peppers, and sauce, stir-fry until the juice is reduced and serve.