The story of "Di San Xian" (Three Treasures of the Earth) is a two-way journey between the black soil of Northeast China and the lives of its people. The black soil nurtures hardy and high-yielding vegetables like potatoes, eggplants, and green peppers, while the people of Northeast China, with their wisdom of "adding aroma through deep-frying and making the flavor more palatable," have transformed these ordinary ingredients into "national home-style dishes." It lacks a glamorous origin, yet it resonates more deeply with the essence of life than many famous dishes: ordinary ingredients, prepared with care, can create a flavor that touches the heart. Just like the lives of the people of Northeast China—simple and down-to-earth, yet harboring the most genuine warmth and human touch—this is the most touching "behind-the-scenes story" of Di San Xian.
Materials
Steps for making Di San Xian
Wash and cut the eggplant, potato, and green bell pepper into chunks.
Heat an appropriate amount of oil in a pan, then add the potatoes and fry until golden brown.
Drain the potatoes and add the eggplant.
Fry until golden brown, then remove and drain the oil.
Leave some oil in the pan, then add scallions and ginger and sauté until fragrant.
Add a large spoonful of oyster sauce and stir-fry until well combined.
Add light soy sauce, sugar, and salt.
Add the fried potatoes, eggplant, and green bell pepper pieces and stir-fry until the ingredients soften.
Tips for Di San Xian
1. Potatoes and eggplants can be fried together, but some eggplants are older and require longer frying times, so it's better to fry them separately. 2. Adding a little minced garlic at the end enhances the flavor and aroma. This method also applies to braised eggplant, eggplant in sauce, etc. 3. Pre-cooking the sauce in the pan beforehand, then adding the almost fully cooked ingredients, prevents the ingredients from becoming too soft and losing their original texture due to prolonged cooking.
