The key to the three fresh potatoes is the frying method and the mixing method of the juice. When these two are completed, it is a very simple and delicious dish.

1. One potato, cut into pieces.

2. Cut eggplant into pieces (a little bigger than potato pieces) and pepper into pieces (almost as big as eggplant).

3. One tablespoon of oyster sauce, one tablespoon of balsamic vinegar, one tablespoon of soy sauce (soy sauce is better than soy sauce), one teaspoon of salt and sugar, one teaspoon of monosodium glutamate, one teaspoon of allspice powder and two chopped chives.

4. Chopped garlic, chopped red pepper, sliced ginger, and a pinch of shrimp (a pinch between the index finger and the middle finger).

5. Pour enough oil, medium heat, and the oil is 50% hot. Add potatoes and shovel with the back of the colander (the convex side is upward) to prevent the pot from sticking.

6. When the potato shell is hard, put the eggplant. The eggplant is soft. Later, take out the potatoes and eggplant.

7. Heat oil, add potatoes, eggplant and peppers, and shovel the back of the spoon a few times.

8. Three fried materials.

9. Pour out the oil and don't put any more oil. Stir-fry the three ingredients with a small fire, stir-fry the pepper, minced garlic, dried shrimps and the smell of dried shrimps. Stir-fry a few times, pour in the juice, turn to a high fire and stir-fry quickly. Stir-fry can be carried on the back of a spoon and lifted at once. Don't stir-fry it back and forth, it will easily break.

10. Put sesame oil in the pan.