A big potato (or two small potatoes, you can make more if you like), peeled and cut into irregular slices.

Two bell peppers, seeded and diced. Some garlic, cut into small pieces.

2. Add water to the starch and stir well. Add salt, soy sauce, vinegar and a little sugar. Stir again.

3. Fry the eggplant until it is soft (just poke it with chopsticks) and pick it up. Then the potatoes are fried in the pot, which is also fried until soft. (Remember that the shovel often turns when cooking) Then pour the eggplant, bell pepper and garlic into the pot. Add the prepared seasoning and stir-fry until it tastes good. Add chicken essence. It's gonna be okay.

The traditional three delicacies are very simple:

1, potatoes, eggplant (eggplant is not peeled when tender, but peeled when old), peeled and cut into thin hob blocks, and green peppers are cut into polygons;

2. Fry potatoes with slow fire, fry eggplant with oil, take out and leave some oil;

3, saute ginger, onion, garlic, green pepper, potato, eggplant, add salt and a little chicken essence, pour some water starch when frying, and take out the pot.

You can make two big changes!

The first one is the use of Sichuan cuisine!

1, potatoes and eggplant (peeled when tender, peeled when old), peeled and cut into thin hob blocks, and green peppers cut into polygons;

2. Fry potatoes with slow fire, fry eggplant with oil, take out and leave some oil;

3. Sauté ed ginger, onion, garlic, 3 to 4 crushed dried peppers, 6 to 8 peppers, and half a tablespoon of Pixian watercress;

4. When the fragrance is overflowing, add green pepper, potato, eggplant, add salt and a little chicken essence, pour some water starch when frying, and take out the pot.

There are two small changes in the finished dishes made by this method:

First, you can pour a little Zhenjiang balsamic vinegar before cooking, and it will turn into a touch of sour and spicy in your mouth, which is a perverted meal!

Or don't add Pixian douban, add a little Laoganma Douchi sauce when the dish is cooked at 7 or 8 minutes, which is another flavor!

Another big change is to change the three delicacies into four delicacies, which are less oily and more in line with the modern health care concept!

Let's talk about the fourth vegetable first, and that's carrots! Potatoes, eggplant and carrots are all sliced, but they are not oily. They are just blanched and drained, because the eggplant is sliced, so there is no need to fry it first. The rest is the same as the third and fourth steps above!

Another small note about this practice is that if you can fry with mixed oil, the effect will be better, because carrots are added!