Sautéed Sanding

Overview

The potatoes are used to absorb the excess fat from frying the eggplant, and the eggplant absorbs the aroma of the onions. The three are blended together with the aroma of the sauce to make a delicious meal.

Tags

• hot dishes
• aniseed
• garlic
• light soy sauce
• onions
• oyster sauce
• potatoes
• round eggplant
• sugar
• sweet noodle sauce
• tomato sauce
• salt
• sesame oil

Ingredients

Steps

1. 1 Peel and dice potatoes and set aside.

   

2. 2 Wash and dice the eggplant and set aside.

   

3. 3 Wash and dice onions.

   

4. 4 Chop the onion, mince the garlic, and set aside.

   

5. 5 Set aside oyster sauce, sweet noodle sauce and tomato sauce.

   

6. 6 Potatoes are too oily,

   

7. 7 Stir-fry the potatoes. Add the eggplant and potatoes and continue to stir-fry until the eggplant has no moisture. Add aniseed and stir-fry. Add chopped green onions and a small amount of garlic. Stir-fry. Add oyster sauce, sweet noodle sauce, tomato sauce, soy sauce, sugar. Pour onion, add sesame oil, add salt, stir-fry for a while, then sprinkle with garlic.