Di Sanxian, a famous Northeastern dish, I believe everyone has eaten or heard of it, but the recipe I shared today is really the best and most delicious I have ever tasted, don’t miss it!

Di San Xian

1 long purple-skinned eggplant▕ 1 potato▕ 1 green pepper▕ A little chopped green onion▕ 2-3 cloves of garlic minced

Seasoning Juice

2 tbsp light soy sauce▕ 2 tbsp water▕ 0.5 tbsp oyster sauce▕ 0.5 tbsp salt▕ 0.3 tbsp sugar▕ 0.5 tbsp starch

1. Pick tender eggplants, no need to peel them . Cut into hob pieces, add a little white vinegar, a spoonful of starch, and mix well. White vinegar can prevent eggplants from turning black, and coating them with starch can reduce the amount of oil they absorb.

Cut the green peppers into cubes and cut the potatoes into cubes and rinse them.

2. Add potatoes to the pot and add water. Bring to a boil over high heat and cook for half a minute. Remove the water and add a spoonful of starch to mix well.

This method of processing potatoes was learned from Teacher Wang Gang. The potatoes produced in this way are crispy on the outside and soft and tender on the inside, and can also save time on frying potatoes.

The onions and garlic are ready, and the sauce is stirred in advance and set aside.

3. Put more oil in the pot and heat it to 70% to 80% heat. Pour the processed eggplant and potatoes into the pot at the same time and fry on medium heat for about 2 minutes. Remove and use a large slotted spoon to control the oil.

Put the green peppers into the pan and fry them over medium-high heat for 20 to 30 seconds to control the oil and remove them.

4. Pour out the oil after frying the vegetables and save it for use in other dishes. Clean and dry the pot, then add a little oil and heat it, stir-fry the chopped green onion and garlic over medium heat until fragrant, pour in the sauce and simmer for about 20 seconds until it becomes thick, then add the fried vegetables.

5. Stir fry for about a minute and it’s ready to serve!