Step 1, prepare the ingredients, I added a red pepper, if you can not eat spicy, do not put.

Step 2, green and red chili pepper pieces, garlic slices, and then cut a small amount of green onion spare.

Step 3: Peel the potatoes and cut them into cubes.

Step 4: Soak the potatoes in water to remove excess starch and to prevent oxidation.

Step 5: Cut the eggplant into cubes

Step 6: Drizzle a small amount of water over the cut eggplant, then sprinkle four tablespoons of dry cornstarch over the eggplant and stir to coat.

Step 7: Stir one tablespoon of cornstarch into three tablespoons of water to make a watery starch, then add two tablespoons of soy sauce, one tablespoon of dark soy sauce, one tablespoon of sugar, one tablespoon of vinegar, one tablespoon of Miriam's Fresh Flavor Sauce, and a pinch of salt and stir to combine.

Step 8: Pour more oil into the pot and add the potatoes to the pot, then turn on the heat and fry the potatoes in cold oil so that the potatoes are cooked on the inside and not burnt on the outside, while the potatoes fried in hot oil are burnt on the outside and not cooked on the inside.

Step 9, fried to the surface of the golden brown after fishing out the oil control, the color is beautiful it, and inside is also cooked through.

Step 10: Fry the eggplants while the oil is hot, the eggplants must be fried in hot oil, otherwise they will be soft.

Step 11, the same fried until the surface of the golden brown fish out of the oil.

Step 12: Heat a small amount of oil in a separate pan and sauté the green onions and garlic, add the green and red bell peppers and stir-fry with a small amount of cooking wine and five-spice powder until broken, then pour in the seasoned sauce.

Step 13, the soup thickened and poured into the eggplant potatoes quickly stir-fry a few times, all stained with the soup out of the pot, fried long time eggplant will be soft, so be sure to fast.

Step 14, the finished picture, color and flavor.