In the northern region, local fresh food is very popular in restaurants. I believe many friends also like this dish. The eggplants, potatoes, and green peppers used in Di San Xian are all common vegetables, and the method is relatively simple. As long as the sauce is mastered, this dish is half successful. Moreover, the ingredients used in Di San Xian are all vegetarian and very nutritious. 1. Preparing ingredients

The ingredients used in local delicacies are also very simple. The main ingredients are half an eggplant, a potato, and a green pepper. Appropriate amount of edible oil, salt, sugar, soy sauce, water starch, green onions and garlic. The key is to make the sauce. As long as the sauce is delicious, the rest is relatively simple. First clean the eggplant, remove the eggplant stems, then cut into small pieces and soak in water for 3 seconds. Wash the potatoes, peel them and cut them into small pieces. Wash the green peppers, remove seeds and stems, cut into small pieces and set aside. Cut the green onions into chopped green onions, and chop the garlic into minced garlic with the back of a knife. 2. Specific methods

Put a layer of cornstarch evenly on the surface of the eggplant and set aside. This way the starch can be tightly adsorbed on the surface of the eggplant and it will not absorb oil easily when frying the eggplant. Add an appropriate amount of cooking oil to the pot, heat the oil to 60% heat, put the eggplant pieces into the pot and fry with starch until the surface is golden and crispy, then remove and control the oil. Continue to increase the oil temperature to 50-60% heat, put the potato pieces into the pot and fry until the potatoes are cooked and the skin is brown, then take them out. After all the ingredients are prepared, 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 little salt in a small bowl, then add one teaspoon of starch and mix well. Leave a little base oil in the pan. When the oil is hot, add chopped green onion and half of minced garlic and stir-fry, then add green pepper and stir-fry a few times. Stir-fry the green peppers, then add the fried eggplant and potatoes. Then stir the prepared juice in advance to prevent the starch from sinking to the bottom, pour it into the pot, and stir-fry over high heat. Finally, add the other half of the minced garlic and continue to stir-fry twice until the garlic smell develops and serve. 3. Precautions

Eggplants absorb oil easily, so before frying the eggplants, first wet them and then pat them with a layer of starch. The soy sauce and oyster sauce in the sauce contain a certain amount of salt, so the amount of salt should be appropriately reduced or omitted. Adding minced garlic at the end can enhance the flavor and taste. It must not be less.