Stewed potatoes with eggplant
Ingredients: soy sauce,salt,coriander,potatoes,pork,sesame oil,Jiang,green onions,dried chili,qingshui,pepper powder
Recipe Recommendations
- potatoes appropriate amount
- pork appropriate amount
- qingshui appropriate amount
- green onions appropriate amount
- Jiang appropriate amount
- dried chili appropriate amount
- coriander appropriate amount
- soy sauce appropriate amount
- sesame oil appropriate amount
- salt appropriate amount
- pepper powder appropriate amount
Steps for Stewed potatoes with eggplant
1
Ingredients: green eggplant, potatoes, pork, green onions, ginger, dried peppers, coriander.
2
Peel the potatoes, wash the hob pieces, and soak them in clear water.
3
Wash the eggplant and break it with your hands. In order to taste delicious and comfortable, it is recommended to cut the eggplant without using a kitchen knife.
4
Slice the meat, cut the dry red pepper into small pieces, and change the knife with the green onion and ginger.
5
Put a small amount of oil in the pan, first add fat meat and stir-fry the oil.(If you don't have fat meat, you can add lean meat directly). When the meat oil is almost out, continue to pour in the lean meat and stir-fry.
6
Stir fry the meat slices until fragrant, add green onion, ginger, dry red pepper.
7
Saute a small amount of pepper powder until fragrant.
8
Pour in the eggplant and stir-fry the eggplant slowly over low heat.
9
Stir fry the eggplant until thoroughly eaten, then add potatoes and continue to fry for 2 minutes.
10
Pour in soy sauce.
11
Add water and sprinkle over potatoes and eggplant.
12
Lower heat, cover the pot and simmer until the potatoes and eggplant are rotten (be careful not to dry the soup, leave some soup to mix with rice will be especially delicious).
13
Add a small amount of salt and chicken essence before taking out the pan. (Add according to the appropriate amount of salty)Stewed potatoes with eggplant Make Tips
My family has never used purple eggplant or round eggplant to make this dish. The green eggplant on my side has more moisture than the purple eggplant. It tastes better to use green-skinned eggplant to make stews.