material

3 eggplants, potatoes 1 piece, a little green pepper.

condiment

Appropriate amount of salad oil, 3 grams of refined salt, 2 grams of spiced powder, 3 grams of monosodium glutamate and 3 grams of onion, ginger and garlic.

manufacturing method

1. Eggplant is pedicled, peeled, washed, cut into hob blocks and put on a plate for later use.

2. Peel the potatoes, wash them, cut them into hob blocks, cool them with clear water, remove them and put them on a plate for later use.

3. Put the oil in a hot pot. When the oil is heated to 50%, add the potato pieces and fry them until they are cooked. When the potato pieces are fried to 5%, add the eggplant pieces and fry them until they are cooked. Take them out, control the oil until they are dry, and put them on a plate for later use.

4. Cut the green and red peppers into pieces, mince the onion, ginger and garlic, leave a little base oil in the pot, saute the onion and ginger and green and red peppers, pour the clear soup to boil, add the refined salt, and pour the spiced powder into the potato pieces and eggplant pieces.

5. Stir-fry evenly, boil over high fire, drain the soup, and finally add monosodium glutamate to taste, sprinkle with minced garlic, stir-fry evenly, and take it out of the pot and put it on the plate.