1. Wash two eggplants, one potato, one green pepper, and a few cloves of garlic. Peel the potatoes for later use. Many other ingredients are used for other purposes.
2. Cut the eggplant into pieces with a hob.
3. Cut the potatoes into thick slices, rinse with clean water, soak them, and dry them for later use.
4. After the eggplant is microwaved on high heat for 4 minutes, wrap it in a proper amount of starch and set aside. This is done to make the eggplant eat less oil, but I squeezed the eggplant into water, it became deformed, and it didn’t fill up. [Additional afterwards] Note that this step can be omitted, it was originally for the eggplant to be directly fried in high heat to make it more authentic.
5. Cut the green pepper into pieces. This is the scene where the ingredients are ready. Chrysanthemum vulgaris is the main ingredient of another dish "Garlic Chrysanthemum".
6. I use a round-bottomed wok to start the pot and use oil. It can fry in about half a catty of oil. Of course, more frying works better. Fry the potatoes first. One potato will fry for about 3 minutes. [Additional afterwards] When the potatoes are about to fry, you can add the green peppers and fry them out to control the oil.
7. The fried potatoes are slightly golden and translucent. Oil control.
8. On high fire, the eggplant must be fried when the oil temperature is high, so that the eggplant eats less oil and keeps the high fire fried until golden.
9. Eggplant controls oil, my eggplant is not shaped, because the water is squeezed after the microwave, don't follow me.
10. Fry the green peppers for one minute.
11. Eggplant, potato chips, and green pepper pieces are fried and put together to control the oil. Set up a plate for later use.
12. After frying, pour out the oil, and the remaining oil in the pot is enough. Add minced garlic and sauté until fragrant. You can put the pepper noodles (or thirteen spices, five-spice powder) or leave it alone.
13. Pour in the right amount of boiling water. It is better to have fresh soup. Add soy sauce, sugar, and salt. I prepared them in advance and put them together.
14. The soup is boiled.
15. Pour in the fried eggplant, potatoes, and green peppers and stir-fry evenly.
16. Bring to a boil and simmer slightly.
17. Pour the adjusted water starch into the boiling soup and stir-fry evenly. At this time, keep it on high heat.
18. Stir it evenly, into the cooked oil of some fried things, the vegetable color is oily.
19. The three fresh produce from the Northeast is finished.
20. Sprinkle some minced garlic before serving. I only remembered it when I was out of the pan. This is just out of the pot on the stove.
21. Here's another one on the table.
22. Served beautifully with rice.
Tips:In fact, the eggplant should not be pinched to remove the water after the microwave oven. This step can be omitted, and it can be fried directly on the fire. In the process of potato chips, the green peppers can be put in at the end.
