Di San Xian (Three Earthly Delicacies)

Method10 steps

1. 1

   Wash and Peel

   清洗与去皮

   Wash the potato, eggplant, and green chili pepper. Peel the potato.

   土豆、茄子、尖椒洗净，土豆去皮。

   ⏱2 min

   • 💡 If you don't cut the peeled potato into pieces immediately, soak it in water to prevent oxidation.土豆去皮后若不立刻切块可泡在水里防止氧化
   
2. 2

   Cut Ingredients into Pieces

   食材切块

   Cut the eggplant and potato into irregular small pieces of about 15g each. Tear the green chili pepper along the grain into pieces about 25% larger than the potato and eggplant pieces.

   茄子、土豆切成15g的不规则小块；尖椒顺纹路撕成比土豆、茄子略大25%的块。

   ⏱4 min

   • 💡 Rolling-cut pieces increase the surface area for heat absorption, allowing the flavors to penetrate better.滚刀块可以增加受热面积，更入味
   
3. 3

   Remove Moisture from Ingredients

   食材脱水

   Remove as much surface moisture from the green chili pepper as possible using kitchen paper or by air-drying for half an hour.

   尽可能除去青椒表面水分，使用厨房纸或风干半小时。

   ⏱1 min

   • 💡 This step is very important and effectively prevents oil splatter when frying.此步骤非常重要，可有效防止下锅炸水溅油
   
4. 4

   Prepare Aromatics and Sauce

   准备辅料与料汁

   Cut the scallion into segments (5g), mince the ginger (5g), and mince the garlic (15g), then divide the garlic into two equal portions. In a bowl, combine 10ml light soy sauce, 10g white sugar, 8g starch, and 80ml water, and stir until well mixed.

   葱切段(5g)，姜切沫(5g)，蒜剁碎(15g)并均分为两份。取碗放入生抽10ml、糖10g、淀粉8g、清水80ml搅拌均匀。

   ⏱3 min

   • 💡 Starch settles easily; stir again before use.淀粉易沉淀，使用前需再次搅拌
   
5. 5

   Fry the Potatoes

   煎炸土豆

   Heat a wok and add 150ml cooking oil. Add the potatoes and fry for 3-4 minutes until golden brown and a chopstick can pierce them easily. Remove the potatoes and leave the oil in the wok.

   热锅加150ml油，加入土豆煎炸3-4分钟至金黄色、筷子能扎透，捞出留油。

   ⏱4 min

   • 💡 The potatoes need to be fully fried through to achieve a fluffy, fragrant texture.土豆需要炸透，口感才会绵香
   
6. 6

   Fry the Eggplant

   煎炸茄子

   Add the eggplant and fry for 2-3 minutes until about 70% cooked. Remove once it becomes soft, the edges are slightly charred, and it starts to release oil.

   加入茄子煎炸2-3分钟至7分熟，待其变软、边缘微焦并吐油后捞出。

   ⏱3 min

   • 💡 Eggplant absorbs a lot of oil; frying until it releases oil ensures a non-greasy texture.茄子吸油多，炸至吐油状态口感才不油腻
   
7. 7

   Blanch the Green Chili Pepper in Oil

   过油尖椒

   Add more oil if needed. Add the green chili pepper pieces and fry for about 15 seconds until the skin blisters, then remove immediately. Pour out the remaining oil from the wok.

   视情况补油，加入尖椒块煎炸约15秒起虎皮后立刻捞出，倒出锅内余油。

   ⏱30 sec

   • 💡 The green chili pepper only needs a very short time in the oil; watch closely for the blistered skin pattern.尖椒过油时间极短，注意观察虎皮纹路
   
8. 8

   Sauté the Aromatics

   爆香底料

   Heat the wok again and add 15ml fresh cooking oil. Over medium-low heat, sauté the scallion, ginger, and half of the minced garlic (7.5g) until fragrant. Add the fermented broad bean chili paste (doubanjiang) and stir-fry until red oil is released.

   重新热锅加15ml新底油，中小火爆香葱、姜及一半蒜蓉(7.5g)，再加入豆瓣酱炒出红油。

   ⏱1 min

   • 💡 Doubanjiang can burn easily; reduce the heat to low.豆瓣酱易糊，建议转小火操作
   
9. 9

   Thicken and Toss

   勾芡与翻炒

   Pour in the sauce from the seasoning bowl and stir vigorously over high heat until the sauce becomes thick and glossy. Add all the ingredients and toss over high heat for 20 seconds until evenly coated.

   倒入调料碗大火高速搅拌至汤汁黏稠，倒入所有食材大火翻炒20秒均匀挂浆。

   ⏱40 sec

   • 💡 Work quickly to prevent the sauce from sticking to the wok.动作要快，避免酱汁糊锅
   
10. 10

    Add Garlic and Serve

    撒蒜出锅

    Turn off the heat. Sprinkle in the remaining 7.5g minced garlic, toss to combine, and serve on a plate.

    关火，撒入剩余的7.5g蒜蓉，翻拌均匀后盛盘。

    ⏱20 sec

    • 💡 Adding raw minced garlic at the end is key to bringing out the flavor of Di San Xian.最后加入生蒜末是地三鲜提味的关键