In the northern region, ground triscuits are very popular in restaurants. I believe many friends also like this dish. The eggplant, potatoes and green peppers used in the dish are all common vegetables, and the method is relatively simple. As long as the seasoning sauce is well mastered, this dish is half successful. And the ground three fresh ingredients are vegetarian, but also very nutritious.

Local cuisine with the ingredients is also very simple. The main ingredients are half an eggplant, a potato, a green pepper. Moderate cooking oil, salt, sugar, soy sauce, water starch, green onions, garlic. The key is to mix the sauce. As long as the sauce is delicious, the rest of the operation is relatively simple. First the eggplant is cleaned, remove the stalks, then cut into small pieces and soak in water for 3 seconds. Wash the potatoes, remove the skin and cut into small pieces. Wash green peppers, remove seeds and tips, cut into small pieces and set aside. Onion cut into scallions, garlic with the back of the knife into minced garlic.

In the eggplant surface evenly pat a layer of corn starch spare, so that the starch can be tightly adsorbed on the surface of the eggplant, fried eggplant is not easy to absorb oil. Add the oil to the pan, heat the oil to 60%, put the eggplant pieces into the pan and stir-fry with the cornstarch until the surface is golden brown and crispy, then remove from the pan and control the oil. Continue to raise the oil temperature to 50-60%, add the potato cubes to the pan and fry until the potatoes are cooked through and the skin is browned, then remove from the pan. Once all the ingredients are ready, make another sauce, add two teaspoons of soy sauce, one teaspoon of oyster sauce, half a teaspoon of sugar, three teaspoons of water and a pinch of salt to a small bowl, then add one teaspoon of cornstarch and mix well. Reserve a little bottom oil in the wok. When the oil is hot, add the chopped green onion and half of the minced garlic and stir-fry, then add the green pepper and stir-fry for a few seconds. Stir fry the peppers, then add the fried eggplant and potatoes. Then whisk the prepared sauce ahead of time to prevent the cornstarch from sinking to the bottom, pour it into the pan, and stir-fry over high heat. Finally add the other half of the minced garlic, continue to stir-fry twice, stir-fry garlic flavor can be served.

Eggplant easily absorbs oil, so before frying eggplant, wet it first, then pat on a layer of starch. The soy sauce and oyster sauce in the sauce have a certain amount of salt, so the amount of salt should be appropriately reduced or left out. Add minced garlic at the end to enhance the flavor and texture, and make sure you don't miss it.