1. First peel the potatoes and cut them into two coin-thick slices
2. Cut eggplant into slices twice thicker than potatoes
3. Cut green peppers into diamond-shaped slices
4. Add peanut oil to the pot and cook until 70% hot, put the potato pieces in
5. Deep-fried into golden yellow, remove when it is slightly transparent
6. Put the eggplant in the frying pan and fry until golden brown
7. Add the green chili cubes and fry for a while to remove the oil control
8. Leave a little oil in the pot, saute the chopped green onion and minced garlic, add soy sauce to cook the pot
9. Then add the amount of water, oyster sauce, sugar, eggplant, potatoes and green pepper cubes, and cook for a while to make the taste evenly burned. Add water starch to collect the juice and then serve.
Tips:1. The raw materials for deep-fried ground sanxian should be in order. First, heat the oil to 70% heat and add the potato slices for frying, and then ask them to be gentle, and remove them when the edges of the potato slices turn yellow and the potato slices are blistered. ; Then heat the oil to 80% of the slightly smoky heat, and fry the eggplant until the edge of the eggplant turns yellow and the eggplant begins to soften. Turn off the heat and add the green sharp pepper slices. Use the remaining temperature to fry the soft green pepper. You can remove the oil control together. 2. For the subsequent stir-frying, adjust the flavor soup in advance and add the fried ingredients to quickly burn and thicken, which can prevent the dishes from being soft and rotten. 3. To make this dish, add a little more garlic so that the flavor will be sufficient.
