I remember the days when I went to Heilongjiang last year, I almost couldn’t eat without potatoes and eggplant. Although the northeast food looks rough, it tastes really delicious. I can’t get tired of it. Two days ago, thulium Sheng called me early after work to inform me that he would go home for dinner. At that time, there was only half a cabbage left at home, so he asked him to go home and buy some dishes he wanted to eat. Half an hour later, the guy came back with an eggplant, a potato and some green peppers. As soon as he entered the kitchen, he said to me, “I want to eat eggplant. Don’t put tomatoes, don’t use the fuel-efficient version, just like the eggplant in the restaurant.”

Ingredients

350g eggplant (round)
200g potatoes
2 green peppers
1 small scallion
Half head garlic
15 ml organic soy sauce
5g sugar
5ml bean paste
2 g salt
3 G starch
15ml mineral water
1 small bowl of hot water
Peanut oil

Directions

Step 1
Peel the potatoes and cut them into hobs. Wash the green peppers, remove the seeds and cut them into pieces.

Step 2
Wash the eggplant and cut it into hobs.

Step 3
Shred scallions, slice garlic in half and mince in half. Stir soy sauce and sugar evenly.

Step 4
Heat the peanut oil in a milk pan until 70-80% hot, fry the cut potato pieces, and then remove the oil control.

Step 5
Similarly, fry the eggplant to make the surface golden. When taking it out, press the eggplant with a spoon to squeeze out the excess oil.

Step 6
Finally, quickly fry the cut green pepper in the oil pan for more than ten seconds and remove the oil control.

Step 7
In another pan, put a small amount of oil. After the oil is hot, stir fry shredded green onion and garlic to make a fragrance.

Step 8
Add fried eggplant and potatoes, mix in raw soy sauce and bean paste, and then add a small bowl of hot water. Without most of the ingredients, cook over medium and low heat for 2 minutes.

Step 9
Add green pepper slices, add appropriate amount of salt as appropriate, and stir fry evenly.

Step 10
Transfer in water starch powder (3G starch, 15ml mineral water), turn to high fire and collect until the soup is rich. Sprinkle the other half of minced garlic before coming out of the pot.