Di Sanxian
1.
To prepare the ingredients, I added a red pepper. If it is not spicy, don't put it.
2.
Green and red pepper pieces, garlic slices, and a small amount of chopped green onion for later use.
3.
Peel the potatoes and cut them into hob pieces.
4.
The potato pieces are soaked in water to remove excess starch and prevent oxidation and blackening.
5.
Eggplant is also cut into hob pieces
6.
Dip a small amount of water on the cut eggplant by hand, and then sprinkle four tablespoons of dried starch and stir evenly. The amount of starch is adjusted according to the amount of eggplant, and it is enough to ensure that the surface of each eggplant is covered with starch.
7.
Adjust the juice: mix one tablespoon of starch with three tablespoons of water to form water starch, then add two tablespoons of light soy sauce, one tablespoon of dark soy sauce, one tablespoon of sugar, one tablespoon of vinegar, one tablespoon of Maggi umami sauce and a little salt and mix well.
8.
Pour more oil in the pan, control the moisture of the potato pieces, pour them into the pan, turn on the fire, and fry the potatoes in a cold pan, so that as the oil temperature rises, the inside of the fried potatoes is cooked through, but the outside is not burnt. , If the potatoes are hot fried, it is easy for them to be undercooked on the inside but burnt on the outside.
9.
After frying until the surface is golden, remove the oil control, the color is beautiful, and the inside is also well-done.
10.
Fry the eggplant while the oil is hot, and the eggplant must be deep-fried hot, otherwise it will soften.
11.
Fry until the surface is golden and remove the oil control.
12.
In another pot, heat a small amount of oil to saute the shallots and garlic, add green and red peppers, pour in a small amount of cooking wine and all-spice powder and fry until broken, and pour in the juice.
13.
After the soup is thick, pour the eggplant and potatoes and stir-fry them quickly. After they are all covered with the soup, the eggplant will soften after a long time of frying, so it must be fast.
14.
The finished picture is full of color, fragrance and flavor.
