Main ingredients; Eggplant 1 root potato 1 pepper 2.

Accessories; Appropriate amount of cooking oil: chicken essence, half a spoonful of salt 1 spoonful of starch, 2 spoonfuls.

1, prepare ingredients.

2. Peel eggplant and potatoes, cut them into hob pieces and soak them in water for five minutes.

3. Cut the pepper into pieces.

4. Put a little more oil in the wok. After the oil is hot, put the drained eggplant in and fry until golden.

5. Remove for later use.

6. After removing the eggplant, put the potatoes and fry them until golden.

7. Remove for later use.

8, another pot, pour in the right amount of vegetable oil (usually the amount of cooking), saute chopped green onion.

9. Pour in eggplant and potatoes and stir fry.

10, pour the pepper and continue to stir fry.

1 1, stir-fry evenly, add an appropriate amount of boiling water, and turn the fire to a small fire.

12, when the juice is almost dry, pour in water starch and continue to stir fry.

13, stir-fry until the soup is thick, add a little salt and chicken essence, and take out the pot.

14, the finished product map of radix rehmanniae.