Di San Xian (Less Oil Edition)

1. Prepare the raw materials: Cut the eggplant into rolling knife pieces; Cut potatoes into slices; Cut green peppers into slices;

2. Add an appropriate amount of oil to the pot and fry potato chips under it;

3. Flip it over again, fry the potato slices until both sides are golden brown, then remove and set aside;

4. Sprinkle some salt on the eggplant chunks to marinate, then mix in an appropriate amount of cornstarch and wrap it on the surface of the eggplant;

5. Put an appropriate amount of oil into the pot, then add eggplant chunks and fry them;

6. When the eggplant is slightly soft and the surface is golden, add the fried potato slices;

7. Pour in an appropriate amount of soy sauce and simmer for a while;

8. Add green peppercorns when they are eight ripe;

9. Add an appropriate amount of salt and water starch, stir fry evenly, and thin out the sauce;

10. Put it into a plate and sprinkle some scallions on the surface.