di San Xian
By VicentaLakin
Recipe Recommendations
- potatoes of 2
- eggplant 2 pieces
- green pepper 1 piece
- minced garlic 2 cloves
- soy sauce appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- white sugar appropriate amount
- cooking wine appropriate amount
- water starch appropriate amount
- slightly spicy
- burn
- ten minutes
- simple
Steps for di San Xian
1
Prepare the materials.
2
Peel potatoes, cut them into small pieces and rinse them. (Don't cut too big, don't cook hard)
3
Wash the green peppers, remove the seeds and cut them into pieces; chop the garlic into minced pieces.
4
Wash and cut the eggplant into slices, add a little salt and marinate in advance.
5
Mix some water starch for later use.
6
Pour a little oil into the pan, add the potatoes, and fry over medium to medium heat.
7
Fry until the surface is golden and crispy, and serve.
8
Leave the remaining oil in the pan, add the green pepper pieces and fry until the surface is slightly zoomed, and take out.
9
After remaining oil, squeeze the pickled eggplant out of the water, put it into the pan, fry it over low heat to soft and thoroughly, and take out.
10
Put a little oil in the pan again and saute the minced garlic until fragrant.
11
Turn on high heat, put the three fried ingredients together into the pan and stir fry, then add 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, a little salt, chicken essence, a little sugar, and a little hot water, stir fry well.
12
Finally, pour the mixed water starch along the edge of the pan and collect the juice over high heat.
13
Pickled eggplant does not easily absorb oil and stick to the pan during frying.