Ground three delicacies are the “hard dish” in Northeast domestic dishes. Although it is a vegetarian dish, it is more delicious than meat dishes. The taste of the three vegetables complement each other and can be called a rice killer!

Ingredients

150g potatoes
150g eggplant
80g green pepper
10g garlic
3 G ginger
10g shallots
10g soy sauce
15g cooking wine
15g oyster sauce
3 g Sugar
40g clear water
3 G starch
0.5g salt
2G vinegar
3 G sesame oil

Directions

Step 1
Peel the potatoes and cut them into hobs. Cut eggplant and green pepper into pieces. Minced garlic and ginger. Cut the scallion white into sections and cut the scallion green into scallion flowers. Put all the ingredients in the bowl into a bowl and adjust it evenly. That is "bowl juice". Note: after the potatoes are cut, boil them in boiling water for 2 minutes in advance and drain them. In this way, it tastes better and won't dry.

Step 2
Add 200g salad oil into the small pot, and fry the cooked and drained potato and eggplant in batches.

Step 3
The fried potatoes and eggplant are fully ripe.

Step 4
Add 10g salad oil to the wok, saute minced ginger and scallion.

Step 5
Add green pepper and stir fry a few times.

Step 6
Pour in "bowl juice".

Step 7
Boil the "bowl of juice".

Step 8
Add the fried potatoes and eggplant.

Step 9
Stir well.

Step 10
Add minced garlic, pour in a few drops of vinegar and stir fry evenly.

Step 11
After frying, you can take out the pot and put it on a plate. Finally, sprinkle with scallion.