Disanxian is a classic northeast dish, which is made of potato, eggplant and pepper, fried and stir-fried with seasoning juice. It is delicious and delicious. The proportion of seasoning juice in this dish is very important, so you don't have to go to a restaurant to eat it.

Sautéed Potato, Green Pepper and Eggplant

Raw materials: potato 1 piece, 2 eggplants, and pepper 1 piece.

Seasoning: salt, soy sauce, soy sauce, oyster sauce, sugar, starch, onion, ginger, garlic and vegetable oil.

Production process:

1, potato and eggplant are cut into hob pieces, and pepper is cut into small pieces.

2. Add 1 tbsp of light soy sauce, 1 tbsp of light soy sauce, 1 tbsp of oyster sauce, 1 tbsp of white sugar, 2/3 tbsp of salt and 2 tbsp of water to a small bowl, and mix well for later use, then prepare a little water starch.

3. Heat the oil in the wok to about 70% heat, and fry the potatoes until the surface is slightly burnt and cooked.

4. Add the eggplant and fry until it becomes soft, and the surface is slightly scorched and fished out. Finally, add the pepper and fry it for ten seconds.

5, pour out the oil and leave a little base oil, add ginger and garlic to saute, add fried eggplant, potatoes and pepper and stir fry a few times.

6. Pour in seasoning juice and stir-fry evenly. Finally, add water and starch and stir-fry evenly.

Precautions: You can use the back of a spoon to stir fry, and lift the spoon when you stir fry it. Don't stir fry it back and forth. It's easy to break the cooking skills when you stir fry it back and forth. 1, cut the eggplant into slightly larger pieces, or stir fry it after frying, I'm afraid it won't be shaped. It's better to tear it by hand, and so is the green pepper. 2, eggplant marinated with salt for a while in advance, you can get rid of some water, it is easier to fry and save fuel; 3. Because the eggplant is salted, don't put it when you adjust the juice, so as not to be too salty; 4, eggplant is more oil-absorbing, it is best to put it at the end of frying. 5, when cooking juice, put less oil or no oil, because the raw materials have been fried, which already contains a lot of oil, and putting more oil may be greasy. 6. The most important point, which is also the secret of the delicacy of radix rehmanniae, is the proportion of juice. Cooking wine, vinegar, sugar, soy sauce and water are the most delicious according to the ratio of1:2: 3: 4: 5. This juice can be regarded as a universal juice, and it is delicious to make ribs and chicken wings.