Three Fresh Products from Northeast China

1. Peel off eggplants and potatoes, wash with green peppers, and set aside for use

2. Cut chopped scallions, ginger, and garlic for later use

3. Pour an appropriate amount of oil and ink into the pot, heat it up to 70-80%, and fry the eggplant until slightly yellow

4. Slice potatoes and fry until cooked in a pot

5. Put sugar and salt in a bowl, thirteen spice chicken essence, oyster sauce, dark soy sauce, starch, and an appropriate amount of water. Mix well (put in two halves of garlic)

6. Put scallions, ginger, and garlic into an oil pan and stir fry until fragrant. Add green peppers and stir fry a few times. Then add the oily potatoes and eggplants and stir fry twice. Pour into a pre prepared bowl of juice and stir fry until fragrant. Shake the pan up and down a few times and remove from the pan