Di San Xian

1. Cut potato into rolling blades.

2. Cut eggplant into rolling blades, evenly moisten and sprinkle with starch or flour.

3. I use chili peppers, cut them into triangular shapes quickly.

4. When the oil temperature is 50-60% hot, fry the eggplants. Do not put all the eggplants in.

5. Do not flip the eggplant after it is cooked. After scabbing at the bottom, flip it again and gradually add the saved eggplants. Fry until golden brown and remove.

6. Fry the potatoes in a pot until golden brown.

7. Pour the chili peppers into the potatoes before taking them out of the pot and remove them.

8. Install it into the disk for later use.

9. Cut some scallions and garlic.

10. Bowl juice: Two or three spoons of white sugar, light soy sauce, soy sauce, oil consumption, starch, and water.

11. Pour a little oil into the pot to moisten it, add scallions and garlic, and then stir fry the fried vegetables together.

12. Pour in a bowl of juice and stir fry quickly.

13. Take out the pot.

14. Have bright colors.