Di Sanxian (less oil version)

Overview

I ate this dish when I went to Harbin. I fell in love with it as soon as I tasted it. I didn’t expect that the combination of these three is quite appetizing.

Tags

• hot dishes
• common dishes
• old man
• dinner with friends
• northeastern cuisine
• lunch
• cooking wine
• eggplant
• light soy sauce
• old soy sauce
• oyster sauce
• potatoes
• vinegar
• white sugar
• garlic
• green pepper
• salt

Ingredients

Steps

1. 1 eggplant.

   

2. 2 One potato.

   

3. 3 green peppers.

   

4. 4 Cut the eggplant into hob cubes.

   

5. 5 Sliced eggplant.

   

6. 6 Marinate the cut eggplants with a little salt for 15-20 minutes. (Salted eggplants don’t require oil, so you don’t need to add too much oil for frying)

   

7. 7 Cut the potatoes into hob chunks as well.

   

8. 8 Cut potatoes must be rinsed with water, otherwise they will stick to the pot no matter what if they are not wrapped in starch.

   

9. 9 Cut green pepper into pieces.

   

10. 10 Put oil in the pot, you don’t need to put too much, just a little more than you usually fry.

    

11. 11 Heat the oil to above 150 degrees. (The oil must be hot so that the fried potatoes will not stick to the pan). After the oil is hot, add the potatoes and a little bit of oil. Don't add too much salt. You will also need to add soy sauce when frying later. Fry over high heat for a few minutes first. If you feel that the outside is already a little crispy, you can turn to medium to low heat and fry slowly until the inside is cooked.

    

12. 12 While the potatoes are frying in the pan, you can adjust the sauce. --One spoonful of light soy sauce, half a spoonful of dark soy sauce, 3 drops of vinegar (no need to add too much, just to enhance the flavor), half a spoonful of cooking wine, a small teaspoon of white sugar, a little oil consumption, and an appropriate amount of water.

    

13. 13 After the potatoes are fried, take them out, wash the salted eggplants with water, squeeze out the moisture, and fry them in hot oil. (This oil is the oil that has just been used to fry the potatoes. There is no need to add any more oil, but it must be hot. Use hot oil and marinate it with salt. You don’t need to add too much oil to fry eggplants. You can try it)

    

14. 14 Take out the eggplant and set aside. This is the amount of oil you put in when frying the potatoes. After frying the potatoes and eggplant, there is still this oil left in the pot. Remember to salt it first and then fry it in hot oil. The eggplant will not absorb oil.

    

15. 15 Add the garlic and saute until fragrant, then add the green pepper, add a little salt and stir-fry (don’t add too much soy sauce and oyster sauce later), then add the potatoes and eggplant and stir-fry together.

    

16. 16 Pour in the sauce and stir-fry for 3 minutes to thicken and reduce the sauce.

    

17. 17 Load

    

18. 18 Very tasty!

    

19. 19 If you like meat, you can add some meat, but you must add pork belly. Cut the pork belly into thin slices. After frying the potatoes and eggplant, put the pork belly on a plate and set aside. First stir-fry to dry up the moisture. Add a small spoonful of soy sauce and cooking wine and stir-fry the pork belly until it is slightly dry so it is not greasy. Then add garlic and the following steps. I didn’t add meat to this one, haha because I didn’t have any meat at home.