Northeastern Chinese delicaciesDried Three Delicacies
1.PotatoesOne,EggplantOne,Green pepperOne and a half, this is the amount tried for the first time; after familiarizing yourself with it, you can increase the proportion accordingly.
2. Cut the potatoes into chunks or slightly thick slices according to your preference. Slice the eggplant in dice shape but not too small. Chop the green pepper, if you want a visually appealing presentation, cut it into rhombus-shaped pieces.
3. Heat oil,Northeastern cuisineGenerally uses a lot of oil; consider this before eating.The oil is used to fry the potatoes, so for those who are skilled at it, add just enough oil to cover the potatoes slightly more than their height, about one and a half times the height of five potato pieces.
4. Fry the potatoes in hot oil once the temperature reaches 80°C; each piece typically takes 2.5 to 3 minutes. Remove them, then add the eggplant; I usually fry it for two to three minutes instead of golden brown, as that makes the eggplant too soft. After frying, remove and add the green pepper immediately, placing all three in a single dish.
5. Drain the oil, heat a small amount of oil again, then add scallions, and finely chopped garlic; if time allows, use minced garlic to sauté until fragrant.
6. Add the "three fresh" ingredients into the pan and continue cooking in the usual order for stir-fry.Dark soy sauce, cooking wine,chicken essence, salt, if there is a broth (such aspork bonebroth,pig's trottersoup), add one spoonful and no more. Cook for about one minute over high heat, then add a little cornstarch (southern term: ) to thicken the sauce slightly before removing from the heat and serving.References:

Reference: http://edad.com.cn/datou/2004/09/blog-post_109429494840726147.htm