Di Sanxian (less Oil and Healthy)
1.
Cut into pieces with a hob and soak in water. Put 2 drops of vinegar in the potato water to make the potatoes crisp; put 1 drop of vinegar and a little salt in the eggplant water to prevent the eggplant from being oxidized and not to inhale too much oil during frying. 10 minutes
2.
Prepare the ingredients in advance, as indicated on the picture, only these homemade condiments are needed.
3.
Pour in the oil (not too much, just flush with the vegetables) and heat it over high heat. Fry the eggplants, potatoes, and green peppers in oil respectively until the skin is slightly yellow, and then set aside. (Be sure to filter the oil with a colander when serving)
4.
Pour out the oil in the pot just now, leave only a little bit enough to fry the chives, ginger and garlic at the bottom of the pot. Pour the onion, ginger and garlic on low heat and stir until slightly yellow and fragrant.
5.
Pour the eggplant, potato and green pepper into the pot again (no need to add oil), quickly add the previously prepared ingredients (salt, sugar, soy sauce, thirteen spices) to the high heat and stir fry. If there is more juice when out of the pan, use starch to thicken it, sprinkle with chicken essence and stir fry out.
Tips:
1. Soaking eggplants with salt can prevent eating too much oil. 2. Control the oil as much as possible, and only drain the oil during the frying. 3. Eggplant is easy to be cooked, so the final stir-frying speed should be faster to avoid the eggplant from melting. 4. Shisanxiang can be replaced with Doubanjiang or Laoganma, or not added, according to personal taste.
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