My favorite Northeastern dish - Di Sanxian

Overview

In fact, when I was in my twenties, I had never eaten this dish. I was embarrassed to say that I was from the Northeast, but I had never heard of it. After I came to Guangdong, my cousin invited me to dinner. When I ate it for the first time, I suddenly realized that this dish existed. I guessed that there might be differences between the Northeast regions, because most people from Guangdong are from Heilongjiang, but I am not. That’s right. . .

Tags

• hot dishes
• old man
• northeastern cuisine
• summer recipes
• lunch
• famous dishes
• garlic
• green round eggplant
• light soy sauce
• old soy sauce
• potatoes
• green pepper
• salt
• vegetable oil

Ingredients

Steps

1. 1 Wash the eggplant and cut into cubes. Why use round green eggplants? Because green eggplants are produced in the Northeast, and they are much tenderer than purple eggplants.

   

2. 2 This requires more vegetable oil, and the ingredients need to be oiled before frying. In fact, this is also a characteristic of most Northeastern cuisine. Heat the oil to 60% heat, put the eggplant pieces into the pan, and cover with oil. It is best that the oil covers the eggplant. It's hard to eat eggplant if it's not ripe enough.

   

3. 3 Similarly, peel the potatoes and cut them into cubes, add them to the pan and add oil. Take out the oil control separately. Take more control for a while. At this time, you can cut the green peppers with a hob and set aside.

   

4. 4 Use a non-stick pan, add only a little oil, add garlic slices and green pepper cubes to the pan and stir-fry until fragrant.

   

5. 5 Pour in the oiled eggplant pieces and potato pieces. Stir fry for a while

   

6. 6 Add dark soy sauce, light soy sauce, and salt, stir-fry for a while and serve. It's a delicious dish, even though it's a small plate, you can't finish it.