Main ingredients:Potatoes500 grams
Side ingredients:Eggplant1 piece;Green chili peppers 1 piece;Red chili peppers 3 pieces;Spring onionGingerGarlic, as needed;Egg1 piece
Seasonings: Salt 1/2 teaspoon;Sugar 1 tablespoon;Soysauce1 tablespoon;Vinegar2 tablespoons;Chicken essence；Rice wine;Black pepperas needed;Cornstarch;Flour2 tablespoons each
Steps:

First, check the raw materials:Mashed potatoes are steamed in advance.Steam for about 30 minutes until fully cooked,then mash into a paste and place in a container;add flour; mix with egg;



shape into balls and set aside.Fry the mashed potato balls in hot oil until done, then set aside.Cut the eggplant into 1 cm thick slices, cut diagonally to about 2/3 depth,



then cut into large pieces. Do not soak in water; the eggplant will not turn black when fried.
Fry the eggplant immediately until it is 80% done and does not absorb much oil.



Pepper: Cut red chili peppers into slices for later use.
First, stir-fry green chili pepper pieces,then pour in the sauce. When the sauce thickens, add the fried mashed potato balls;eggplantStir and mix well until evenly coated with the sauce, then serve.Tips:Materials can vary, but should not exceed three ingredients; suggest using round eggplant, potatoes, and green chili peppers for "San Xian".Select round eggplants rather than long ones,as they are more resistant to stewing and less likely to break down.Ensure the eggplant is cut into large pieces with a diagonal cut;do not soak in water, or it will absorb too much oil.


Do not remove the skin; it provides better nutrition and makes for an attractive appearance on the dish.Potatoes are difficult to fry fully, so pre-steaming them until soft is necessary before making potato balls;then frying them will make them easier to cook through.The oil temperature for fried eggplant should be high,



ideally 80% hot; it will not absorb much oil at this temperature.Garlic: "San Xian" cannot do without garlic; use a large amount for best results, but still tasty and not greasy.Sauce must include plenty of vinegar; it pairs well with garlic.Always pour the sauce first, then add the eggplant and mashed potato balls;otherwise, the mashed potato balls may break, and the eggplant will collapse.



Cooking time should be kept to a minimum after thickening the sauce,
and immediately serve once the garlic is added.Dì sān xiānCan consist of various ingredients, but generally no more than three types depending on the region; it is recommended to use round eggplant.Potato;Green chili pepper.
02. Eggplant: Choose round eggplants instead of long ones,because they are better for stewing and less likely to break down.03. Crosshatch: Cut the eggplant into large pieces and make sure to score them; otherwise, they will not fry through and should not be soaked in water to avoid absorbing too much oil.
04. Skin retention: Do not peel the round eggplants as this keeps the dish visually appealing and ensures comprehensive nutrition.
05. Potato: Since potatoes are difficult to fry through, steam them first and make them into potato balls before frying to ensure they cook easily.
06. Oil temperature: The oil should be at high temperature when frying eggplant so that it does not absorb too much oil; about 80% hot oil is ideal for adding the eggplants.
07. Garlic: Garlic cannot be missing from Dì sān xiān, and more of it will make the dish delicious without being greasy.
08. Seasoning: Vinegar must be added in large quantities as it pairs well with garlic.
09. Order of cooking: Always add the sauce first, followed by the eggplant; otherwise, the potato balls may break and the eggplant may collapse.
10. Cooking time: After the sauce thickens, immediately sprinkle with chopped garlic and remove from heat to minimize cooking time in the pan.Dumplings should not be made with potatoes alone, as this can make the dumplings brittle and cause the eggplant to become mushy.
10. Heat: Once the sauce thickens, add garlic grains immediately and remove from heat promptly; the shorter the cooking time in the pot, the better.