Three Fresh Sauce
1.
Prepare all the ingredients. Wash eggplants and green peppers, peel and wash potatoes.
2.
The eggplant does not need to be peeled (if it is a round eggplant, it needs to be peeled), cut into ramp pieces, put in a basin, add 1 tablespoon of salt, turn it upside down, marinate for 20 minutes, and turn it upside down several times.
3.
Now let’s make a batter. Add 2 tablespoons of flour in the bowl, which is ordinary flour, add 1 tablespoon of cornstarch, 1 tablespoon of cooking oil, and mix well. The eggplants do not need to be peeled (if round eggplants need to be peeled), cut Into a ramp block, put in a basin, add 1 tablespoon of salt, turn it over evenly, marinate for 20 minutes, turn it over several times in the middle. Blend into a thick and suitable batter, use chopsticks to pick up the batter, it can drip smoothly as well. Pour an appropriate amount of cooking oil into a small pot and heat it to 60% heat, squeeze out the juice from the marinated eggplant, wrap it in the adjusted batter, and put it in the oil pan to deep-fry and cook.
4.
Deep-fried until browned, take it out, the fried eggplant shell is crispy, the potatoes are also cut into pieces, and deep-fried together. After all is fried, wait for the oil temperature to rise, and then re-fry it again. The eggplant and potatoes are more delicious.
5.
Prepare some chopped green onion, minced ginger, and garlic and cut into minced garlic.
6.
Now let's make a bowl of juice. Put 2 spoons of light soy sauce, 3 spoons of rice vinegar, 2 spoons of sugar, 1 spoon of cornstarch in a small bowl, add appropriate amount of water and mix well.
7.
Heat up the wok and put in appropriate amount of cooking oil. Pour in the adjusted bowl of juice first, stir and fry evenly over low heat, and stir-fry until the soup thickens and large bubbles appear.
8.
Add the chopped green onion, minced ginger, and minced garlic and stir-fry, then put the fried eggplant and potato wedges in and stir-fry evenly, then you can put it out of the pan and serve on the table.
9.
Use the simplest steps to make the first-class flavor of "Di San Xian", eat every day without greasy, every time you make this dish, you have to eat an extra bowl of rice.
