Di Sanxian
1.
Prepare all the ingredients: cut the eggplant into cubes, cut the green peppers into round strips, and cut the potatoes into cubes.
2.
Pour a little oil in the pan and fry the potatoes until they turn dark yellow.
3.
Pour the potatoes out of the microwave and bite them on high heat for 1 minute.
4.
Pour sesame oil into the wok, then add garlic and ginger until fragrant.
5.
Then pour the eggplant, the skin becomes wrinkled and soft.
6.
Pour in potatoes and stir-fry evenly, add soy sauce, sugar, salt and water starch to thicken and braise for a few minutes.
7.
Add salt and bean paste, stir fry and simmer for a few minutes.
8.
Add the chopped green peppers, top with sesame oil or sesame oil, and stir-fry evenly.
Tips:
1. The eggplant can be soaked in salt water for 15 minutes before frying, the taste will be better.
2. If you want the eggplant to be beautiful in color, you can fried it first. Fried food is not recommended here.
3. The last step, because I used Yishutang hemp oil to saute garlic and ginger slices before, so you can skip the last step if you don't like to eat greasy.
