Food-Di Sanxian

Overview

When I was in Shenzhen, a friend from Northeast China did it for me. I thought it was delicious at that time.

Prepare ingredients.
Wash the eggplant and cut into hob pieces. Marinate the eggplant with salt for 5 minutes.
Peel the potatoes and cut into pieces the same size as the eggplant.
Remove stems from green pepper and cut into pieces.
Chop the garlic into garlic.
Take a bowl, add soy sauce, salt, sweet and sour starch chicken essence and a small amount of water to blend into a sauce.
Put the potatoes into the oil pan and fry until the surface is crusted and can be pierced with chopsticks. Remove and drain.
Squeeze out the soup, add dry starch and stir evenly so that the eggplant is evenly coated with dry starch
Fry the eggplants in oil until golden brown, remove and drain.
Leave the oil in the pot and sauté the chopped garlic until fragrant.
Pour in the sauce and boil until thick.
Pour in the oiled eggplant, potatoes, and green peppers.
Stir fry quickly and evenly so that every ingredient is evenly coated with the soup.
Done. Remove from the pan.