Ingredient
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A long eggplant |
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Two green peppers |
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A potato |
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A spoonful of oyster sauce |
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Three tablespoons soy sauce |
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A third of a teaspoon of salt |
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A third of a teaspoon of sugar |
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1/2 teaspoon dark soy sauce |
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Two teaspoons of starch |
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The onion in moderation |
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Three or four clove of garlic |
Steps
| 1 |
Cut potatoes, eggplant, green peppers, onion and garlic into cubes. Wash the potatoes and add a few drops of vinegar to the eggplant. (anti-oxidation blackening). |
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| 2 |
Boil the potatoes for about 5 minutes. The principle is that the chopsticks can be thoroughly pierced.
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| 3 |
Remove the boiled potatoes. Coat potatoes and eggplant with dry starch (reduce oil absorption and keep them crisp).
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| 4 |
Cover the potato and eggplant with starch and fry them in oil (heat up to 60%). |
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| 5 |
About 2-3 minutes later, add green pepper, immediately all out. |
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| 6 |
Keep the oil in the pot, stir-fry the onion and garlic, add oyster sauce 2 spoons, light soy sauce 3 spoons, add half bowl of water, half spoon of dark soy sauce, a little salt, sugar 1 spoon, pour in the water starch, into the Fried food, stir fry, The fire dried the broth. |
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Notice
When blanching the potatoes, do not wait too long, just stick the chopsticks in. Cut the eggplant and add a few drops of white vinegar. This will prevent the eggplant from discoloration.