This is the less oily version of the three delicacies. The ground three delicacies made in this way are fragrant and soft eggplant, soft and sweet potatoes, very delicious and not greasy at all. They are more delicious than the ground three delicacies made by hotel chefs. But this dish is too delicious. Remember to make two more bowls of rice.

Ingredients

1 round eggplant
1 green pepper
1 potato
Half a carrot
1 section onion
1 piece of ginger
5 cloves garlic
Appropriate amount of edible oil
1 tablespoon salt
2 tablespoons oyster sauce
2 tablespoons raw soy sauce
Half a spoonful of soy sauce
Half a spoonful of sugar
1 tablespoon corn starch
1 tsp chicken powder

Directions

Step 1
1、 Prepare the materials. Clean the purple round eggplant, remove the skin, cut it into slope blades, put it into a container, add 2 tablespoons of salt, turn it over a few times, and marinate for half an hour. It's best to flip the basin on both sides with your hand. This can make the salt mix well. The eggplant is salted in this way. When it is fried later, it doesn't eat any oil at all. There is not much oil in the pot, and the eggplant is still much oil after it comes out of the pot. Moreover, eggplant is easy to be soft and rotten.

Step 2
2、 Wash and peel the potatoes, cut them into slope knife pieces, wash them twice in clean water, and then soak them to prevent oxidation and discoloration of the potatoes. Take them out when you use them. The advantage of this is that potatoes no longer eat oil when fried.

Step 3
3、 Just prepare scallion, ginger and garlic and beat them with a knife. Cut green pepper into small pieces and carrot into small pieces.

Step 4
4、 Take a clean small bowl and mix a bowl of juice: 2 tablespoons of oil consumption, appropriate amount of salt, 2 tablespoons of raw soy sauce, half a teaspoon of old soy sauce, half a teaspoon of sugar, 1 teaspoon of corn starch and 1 teaspoon of chicken powder. Stir well and set aside.

Step 5
5、 This is a pickled eggplant with a lot of black juice. Squeeze the water out of the eggplant by hand, squeeze it with a little force, and squeeze the water dry.

Step 6
6、 Sit in the pot, fire and pour oil. It doesn't need to be too much. It's OK to fry vegetables with the same amount of oil in peacetime. After the oil is hot, take out the potato pieces and put them into the pot, and put the eggplant into the pot. If your pot is small, fry potatoes and eggplant a few times. My pot is a big non stick pan with a flat bottom. You can put potatoes and eggplant in it and fry them together. Fry the potatoes until there is Phnom Penh, and you can come out of the pot. Fry the eggplant until golden, stick it with chopsticks, and then come out of the pot when it is soft.

Step 7
7、 There is no need to put oil in the pot. After frying the oil of Eggplant and potato, fry the green pepper and carrot slices a little.

Step 8
8、 With the remaining oil in the pot, pour in the bowl of juice and fry slowly over low heat.

Step 9
9、 Fry until the soup is thick, put the fried eggplant and potatoes in, stir fry a few times, add green pepper and carrot slices, flip a few times, put them out of the pot, put them on the plate, and sprinkle some coriander on the table.

Step 10
The delicious and delicious three delicacies are ready. The dishes we often order in restaurants are not difficult to cook by ourselves. I'll have two more bowls of rice to cook this dish. Usually when guests come to the house, they can also make such local three delicacies, which will be very popular.