Di Sanxian
by happy Kiyosumi
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Prepare all materials.
2. Mince scallion and ginger.
3. Cut eggplant and potatoes into hob pieces, and cut green, red and yellow peppers into triangle pieces.
4. Add oil to the pot and heat it over high heat.
5. Pour the eggplant when the oil is hot, fry the eggplant and pick up the oil to control the oil.
6. Pour the potatoes into the oil, fry them until the surface is golden, and remove the oil to control the oil.
7. Pour the green, red and yellow peppers into the oil, fry for a few minutes, and remove the oil to control the oil.
8. Put all seasonings except vegetable oil in a small bowl and mix them into a sauce for later use.
9. Pour out the oil in the pot, save the bottom oil, add in the chopped green onion and half of the chopped garlic and saute until fragrant.
10. Pour in eggplant, potatoes, green, yellow and red peppers and stir-fry for a few times.
11. Pour the sauce quickly and stir well.
12. Add the remaining minced garlic, stir-fry, turn off the heat, and serve.
Tips:1. The potatoes I use are giant potatoes, so I cut them in half.
2. I added bean paste in it, so a little bit of salt was added. If you do not use bean paste, please control the amount of salt by yourself.
3. Add a little more oil in step 4. The eggplant and potatoes in Disanxian will taste good only when they are fried in place. This time the eggplant was over-fried, and it was a bit collapsed.
4. The 10th step starts with the stir-frying rhythm. The speed should be fast and it can be done in one go.
