Di San Xian

1. Finished product drawings.

Wash the eggplant thoroughly, peel it, and cut it into small pieces.

3. Add a small amount of starch, and coat the surface of the eggplant with starch.

4. Peel one potato and cut it into small pieces.

5. Wash the potato starch with clean water and keep it dry for later use.

6. Wash one chili pepper and cut it into small pieces.

7. Fry potatoes over medium heat with an appropriate amount of oil in a pot.

8. Fry until cooked and remove to control oil.

9. Fry eggplant over high heat.

10. Fry until cooked, remove and control oil for later use.

11. Oil the chili peppers for 30 seconds and remove them.

12. Seasoning sauce, appropriate amount of minced garlic, light soy sauce, one tablespoon of water, appropriate amount of starch, a little dark soy sauce for color adjustment, chicken essence, salt, sugar, mix well.

13. Add a little oil to the pot, saut é chopped scallions, and add an appropriate amount of thirteen spices.

14. Pour in the ingredients, stir fry a few times, and pour in the sauce.

15. Hang the sauce on the surface of the ingredients, stir fry and remove from the pot.