Disanxian is a representative of home-cooked dishes in Northeast China. It refers to seasonal vegetables fresh from the ground, such as potatoes, eggplants and peppers. The preparation of Di Sanxian is very simple. Cut potatoes, eggplants and peppers into pieces, fry them in hot oil until golden brown, and then stir-fry them together for seasoning. The finished dish is fragrant, tender, sweet and delicious, and is suitable for rice.

Cooking ingredients (for three people)

Ingredients: Potatoes (3 pieces), eggplants (2 pieces), green peppers (2 pieces), chicken soup (1 cup), chopped green onion (1 tbsp), minced garlic (1 tbsp)

Seasonings: oil (1 bowl), light soy sauce (1 tbsp), sugar (1/4 tbsp), salt (1/3 tbsp), raw Flour (1/2 tablespoon)

1. Cut potatoes, eggplants and green peppers into hob pieces; mix 1/2 tablespoon cornstarch and 3 tablespoons water to form cornstarch water.

2. Heat 1 bowl of oil, insert bamboo chopsticks until fine bubbles appear around it, pour in potato cubes and fry over high heat for 5 minutes until golden brown, remove and drain the oil.

3. Pour in half of the eggplant pieces and fry over high heat for 5 minutes until the eggplant becomes soft and golden brown. Remove and drain the oil and set aside.

4. Pour in the remaining eggplant pieces and fry until golden brown. Add in the green pepper pieces and stir-fry evenly. Remove and drain the oil together.

5. Leave a little oil in the pot, sauté the chopped green onion and minced garlic, add 1 cup of clear chicken broth, add 2 tablespoons of light soy sauce, 1/4 tablespoon of sugar and 1/3 tablespoon of salt, stir well and bring to a boil.

6. Pour in the potato cubes, eggplant cubes and green pepper cubes and stir-fry for 2 minutes. Pour in corn starch water to thicken the sauce and remove from the pot.

Di Sanxian

Chef God Tips

1. Eggplant absorbs oil easily, so when frying eggplant, the amount of oil should be more and the oil temperature should be high. , stir-fry from time to time, and try to fry it evenly.

2. After cutting potatoes and eggplants into pieces, it is not advisable to rinse them with clean water, otherwise the moisture in the potatoes and eggplants will cause oil to splash around and burn your hands when frying.

3. The green pepper pieces will change color if fried for a long time. After the eggplant pieces are fried, pour them into the pot and mix well with the eggplant pieces. Drain the oil.

4. The traditional three delicacies are fried, which contains a lot of oil and will make you easily greasy after eating too much. To make the finished dish fresh and not greasy, you can skip the frying step and mix the three delicacies in the pot. Just fry and cook.