Less oily version of three delicacies

Less oily version of three delicacies

Overview

Generally, Di Sanxian must be fried in oil before cooking, but this makes it feel too greasy. Based on my usual practice, I changed the oil to frying in a non-stick pan. The final dish has less fat intake and is still very tasty

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Ingredients

Steps

  1. Prepare the ingredients, peel the potatoes, remove the stems and seeds of the green peppers

    Less oily version of three delicacies step 1

  2. Remove the stems from the eggplant and cut into pieces, sprinkle with salt, mix well and marinate for 10 minutes

    Less oily version of three delicacies step 2

  3. Slice the potatoes, rinse them with water, pour a small amount of oil into a non-stick pan and fry the potato slices over low heat

    Less oily version of three delicacies step 3

  4. Flip and fry until the potatoes are medium cooked and serve out

    Less oily version of three delicacies step 4

  5. Squeeze out the water from the marinated eggplant and fry in a non-stick pan over low heat for 2 minutes

    Less oily version of three delicacies step 5

  6. Add minced garlic and stir-fry until fragrant (you can add more garlic when cooking eggplant)

    Less oily version of three delicacies step 6

  7. Add the fried potato slices, stir-fry evenly, add a little water and simmer for a while

    Less oily version of three delicacies step 7

  8. Add sliced green peppers, cover and simmer for half a minute, add cooking wine, light soy sauce, and oyster sauce to taste

    Less oily version of three delicacies step 8

  9. The oil-less version of Di Sanxian is very delicious

    Less oily version of three delicacies step 9