Operating materials: potato 1 piece, eggplant 2, green pepper 2, carrot 1 root, oyster sauce 1 spoon, a little sugar, 2 tablespoons Donggu soy sauce, 5 cloves of garlic, ginger 1 piece, 2 tablespoons of starch, a little white pepper and a little salt.

1, buy two long purple eggplants, 1 yellow potato, 1 carrot and two peppers. Usually, they are very big, tender and green in appearance, and full of moisture. On the contrary, they are spicy. Everyone chooses according to their own preferences. Then clean the ingredients and peel the carrots and potatoes for later use.

2. Cut the potatoes and eggplant into hob pieces, and tear the eggplant into small pieces by hand. Personally, I think some ingredients are better to eat by hand than by cutting with a knife. You can try it!

3. Put all the ingredients into the container after processing, add 1 spoon starch into the container, grasp both sides of the container with both hands, and shake the container vigorously to make the ingredients evenly coated with starch.

4. Peel the garlic and chop it into pieces.

5. Take a container, put 1 spoon oyster sauce, 2 spoonfuls of soy sauce, a little white pepper, a little starch and half a bowl of water in the container and mix well.

6. Pour more cooking oil into the pot and burn it to 60% heat. Put the potato, eggplant and carrot wrapped in starch into the pot and oil it once. (Note that when frying ingredients, the oil temperature must be above 60% before putting the ingredients into the pot, so that the ingredients will not be soaked in too much oil during the frying process and will not be greasy to eat. After the ingredients are fried, take out the pot and let it stand to control the oil.

7. Leave a little oil in the pot and continue to heat. Pour the chopped garlic into the pot and stir fry, and stir-fry the fragrance.

8. Finally, pour the oiled ingredients into the pot, cut the peppers into pieces, pour them into the pot, add the juice, stir fry evenly, collect the juice on fire, order some salt before cooking, stir fry evenly again, and then you can get out of the pot and put it on the plate. This kind of fresh ground rice is not greasy at all, and its color and taste are also very attractive. It is a perfect match with rice. Come and try it!