Di San Xian, a famous dish in Northeast China, I believe everyone has eaten or heard of it, but the practice I shared today is really the best I have ever eaten. Don't miss it!

Sautéed Potato, Green Pepper and Eggplant

Purple eggplant 1 potato/green pepper 1 garlic 2-3 cloves chopped.

Seasoning juice

2 tablespoons soy sauce, 2 tablespoons water, 0.5 tablespoons oyster sauce, 0.5 tablespoons salt, 0.3 tablespoons sugar and 0.5 tablespoons starch.

1, eggplant is tender, without peeling. Cut the hob, add a little white vinegar and a spoonful of starch, and grab well. White vinegar can prevent eggplant from blackening, and wrapping starch can reduce the oil absorption of eggplant.

Green peppers are cut into hob blocks, and potatoes are cut into hob blocks and rinsed.

2. Add water to the potato pot, boil it for half a minute after the fire, remove the water control, add a spoonful of starch and grab it evenly.

The processing method of this potato was learned from Mr. Wang Gang. The potato made in this way is crispy outside and soft inside, which can also save the time of frying potatoes.

Prepare the onion and garlic, and mix the seasoning juice in advance for use.

3, put more oil in the pot, burn to 70% to 80% heat, and pour the processed eggplant and potatoes into the pot and fry for about 2 minutes. Take out and control the oil with a big colander.

Deep-fry the green peppers in a pan, and then remove them under medium fire for 20-30 seconds.

4. Pour out the fried oil and save it for other dishes. Wash and dry the pan, add a little oil and heat it again. Stir-fry chopped green onion and garlic over medium heat, pour in seasoning juice and simmer for about 20 seconds until it becomes sticky. Add fried vegetables.

5, stir fry for about a minute!