Main ingredients:Potatoes2 pieces,LongEggplant1 piece,Green peppers2 pieces
Auxiliary materials: Green onionsGingerAn appropriate amount, salt to taste, 3 cloves of garlic, 2 grams of sugar,Soy sauce20 grams, an appropriate amount of water starch, an appropriate amount of sesame oil,Chicken essenceA little bit

Step 1, prepare all theIngredients. 
2 In a non-stick pan with a small amount of oil, fry the peeled and cubed potatoes. 
3 Fry until the potatoes are slightly golden on both sides and cooked through; turn off the heat. 
4 In another wok, add oil and heat it up. Add the cubed eggplant and stir-fry. 
5 Stir-fry the eggplant until its skin wrinkles and becomes soft. Sauté the chopped green onions, ginger, and garlic. 
6 Add the potatoes and stir-fry for a moment more. 
7 Add soy sauce, salt, and sugar, and continue to stir-fry. 
8 Add a little water and stir-fry until well flavored. 
9 When the broth is almost dry, add the cubed green peppers. 
10 Pour an appropriate amount of water starch. 
11 Add a little chicken essence, pour in sesame oil, and stir-fry evenly before serving.

Main ingredients: 1 potato, 2 eggplants, 1 green pepper,
Seasonings: Cooking oil, soy sauce, sugar, salt, chopped green onions, garlic paste, cornstarch,Chicken stockEach in appropriate amounts

Step 1, peel and cut the potatoes and eggplant into dice;；Cut the green peppers into small pieces; 
2 Heat a large amount of oil in a pot to about seven-tenths hot. First put in the diced potato and fry until it turns golden and slightly transparent, then remove and set aside. 
3 Add more oil, heat to near smoking level, add the eggplant cubes and stir-fry until they turn golden; add green pepper pieces immediately after and quickly remove all when done frying. 
4 Heat a little hot oil in a wok and sauté chopped green onions and garlic. Add chicken stock, soy sauce, sugar, salt, fried eggplant, potato, and green pepper, slightly cook.5 Add water cornstarch to thicken the sauce and finish cooking over high heat before serving.Ingredients: 
200g of potatoes, 200g of eggplants, 200g of green peppers.

Auxiliary materials:
Chopped ginger, cornstarch, soy sauce 1/4 teaspoon, salt 1/4 teaspoon, oil. 
Fried three treasures
in sequence; first put in the potato slices and fry until they turn golden at the edges, then remove;

Second, heat the oil to a slightly smoking level and add eggplants. Fry them until they turn golden, add green pepper pieces immediately after and quickly remove all when done frying. 
3 In a wok with a little oil, stir-fry minced garlic until fragrant, then add the fried three treasures and quickly toss to mix in soy sauce and salt.4 Stir in water cornstarch and thicken the sauce before serving.IngredientsOne potato, one long eggplant, one green pepper, a little minced ginger, 1 tablespoon of soy sauce, 1/2 tablespoon of dark soy sauce, 1 teaspoon of sugar, a little salt, 1 tablespoon of water cornstarchStep 1, peel and dice the potatoes, cut the green peppers into rhombus shapes, slice the potato, mix soy sauce and salt together;
2 In a pot with plenty of oil, fry the potatoes until golden, remove and drain; then add the eggplant and green pepper and fry them to golden, removing them all at once. 
(Fry three treasures in order, start with: first heat up 70% hot oil and put in potato slices, frying until edges turn slightly yellow, then remove;


Second, heat up the oil just starting to smoke and add eggplants. Once they are golden, immediately add green peppers and quickly turn off the fire, using residual heat to fry the green peppers until soft…)

3 In a wok with a little remaining oil, stir-fry minced ginger until fragrant, then add the fried three treasures, toss in soy sauce, dark soy sauce, sugar, salt, and a small amount of water; cook for a while.

4 Stir in water cornstarch to thicken before serving. 
2 Eggplant is sprinkled with a little salt and marinated for 10 minutes, then diced peppers are cut into small pieces. 
3 Heat oil in a pot, add potato chunks when the oil is hot, fry until golden yellow, remove and drain. 
4 A small amount of oil is left in the pot, stir-fry ginger threads, then add potatoes, bell peppers, and eggplant, season with soy sauce and old sugar.5 Add a little water, cook for a while.6 Season with salt, thicken with water starch to create a thin coating, and serve. 
5. Add salt and thicken with water starch to make a thin sauce.