1. Peel and wash potatoes, cut into small pieces, wash eggplant and pepper, and cut into small pieces
2. Heat up the frying pan, pour in about 2 cups of vegetable oil (about 500g) until 60% heat. Put the potato pieces into the oil pan and fry the potatoes until golden brown and ripe. Remove the potatoes and drain the oil for standby
3. Put the eggplant into the hot oil, fry until the eggplant is ripe and the surface is slightly discolored. Take out and drain the oil for standby
4. Put the hot pepper in the hot oil, fry for about 10 seconds, turn off the fire, remove and drain the oil
5. Take the extra oil out of the pan, leave a little bottom oil and heat it until it is warm. Add garlic slices and onion powder to stir fry. Pour in soy sauce and soy sauce, and then add sugar
6. Pour in stock or water
7. Add a proper amount of salt for seasoning, and boil the sauce in the pot over high heat
8. Pour in the fried ingredients and stir fry well
9. Season with chicken essence and stir fry well
10. Finally, thicken with water and starch to start the pot