Two potatoes

Long eggplant 1

2 green peppers

Onion amount

Ginger amount

3 cloves of garlic

Proper amount of salt

20g soy sauce

2 grams of sugar

A little chicken essence

Proper water starch

Sesame oil right amount

1

Get all the materials ready.

2

Pour some oil into a non-stick pan and fry the peeled and diced potatoes until they are cooked.

three

Fry until the potatoes are slightly yellow on both sides and cook. Turn off the heating.

four

Heat oil in a wok, and pour in eggplant and stir fry.

five

Stir-fry until the eggplant skin is wrinkled and soft. Add shallots, ginger and garlic and saute until fragrant.

six

Add potatoes and stir well.

seven

Add soy sauce, sugar and salt.

eight

Add some water and stir fry for a while.

nine

Add green pepper and a little chicken essence and stir fry.

10

Add appropriate amount of water starch and stir well.

1 1

Finally, pour in sesame oil, stir well and turn off the heat.

skill

It is best to fry potatoes in a non-stick pan, which can reduce the phenomenon of sticking to the pan and save fuel.

Eggplant should be fried until the skin becomes wrinkled and soft before it tastes good.

After adding potatoes, add a little water and cook for a while to make the ingredients taste.