Cooking Steps

1. 

   Step1:Processing of ingredients: first cut eggplant, potato and persimmon pepper into pieces according to the proportion of 3-2-1.

2. 

   Step2:Start mixing the juice - add onion, ginger, garlic, 1 spoon cooking wine, 1 / 3 spoon sugar, a little salt, soy sauce, chicken essence, half spoon starch, 4 spoon water, sesame oil and mix well.

3. 

   Step3:Wrap the potato skin with a little starch and fry in 40% hot oil.

4. 

   Step4:When the potatoes are slightly mature, add eggplant wrapped with a little starch in the oil pot. Chef's tips: He Liang, a Chinese chef, sprinkles a little starch on potatoes and eggplant before they are put into the pot. It can prevent oil from invading.

5. 

   Step5:When the potatoes and eggplant are golden brown, put the persimmon pepper into the spoon. Lightly oil it.

6. 

   Step6:Add a little oil into the pot. Stir fry all the mixed juice into the pot until it is thick.

7. 

   Step7:Pour in the fried potatoes, eggplant and persimmon peppers, stir fry them evenly. Three fresh dishes with less oil will be out of the pot