Di Sanxian
1.
It is best not to cut the eggplant with a knife, but break it into pieces by hand. Use a knife to pin the potatoes one by one, and break the big peppers with your hands. In fact, the truth is the same. The dishes made this way are delicious, so there is no rust taste.
2.
Fry the potato wedges in the pan in cold oil, and keep flipping, the golden color of the fried can be taken out for later use.
3.
Eggplants are very oily. Rinse them with clean water beforehand, so that they won’t absorb oil. This step must be done to avoid oiliness when eating.
4.
Use oil for the big chili peppers and remove them when they change color for later use.
5.
Prepare the condiments mentioned in the recipe.
6.
First burst the pot to explode the fragrance.
7.
Pour in the fried potatoes and then the eggplant peppers. Stir fry, pour all the liquid ingredients into the pot, stir fry to absorb the soup, and add salt to the pot.
Tips:
1. Potatoes Choose yellow sac potatoes from the Northeast, which taste soft, waxy and sweet.
2. For eggplants, choose the slender eggplant with thin skin and good taste when cooking.
3. For large peppers, choose thicker skin and crispy texture.
