Potatoes

By VicentaLakin

Potatoes
My mother's fish eggplant. I made it with lazy people, so I added potato chips

Recipe Recommendations

  • long eggplant of 2
  • potatoes of 3
  • color pepper of 2
  • garlic half a
  • green onions appropriate amount
  • pickled ginger appropriate amount
  • pickled pepper appropriate amount
  • bean paste appropriate amount
  • preserved lard appropriate amount
  • salt appropriate amount
  • vinegar appropriate amount
  • soy sauce soy sauce
  • sugar appropriate amount
  • starch appropriate amount
  • cooking wine appropriate amount
  • camellia oil appropriate amount

Steps for Potatoes

  • Make Potatoes step 0
    1
    Preparation of food items: eggplant, potatoes, peppers, ginger, peppers, garlic petals, onions, lasagna
  • Make Potatoes step 1
    2
    (b) Potato peeling strips; eggplant slices; pepper slices (the peppers are the last to be decorated with less use); peppers, ginger and garlic are cut into small particles and onions are cut into onions (with the best onions); fish fragrances (one sip, two spoons of vinegar, appropriate sugar, salt, wine, starch) and soybeans
  • Make Potatoes step 2
    3
    Light a little fire, a little tea oil in the taji pot. Put it in garlic, pepper, ginger, soy sauce
  • Make Potatoes step 3
    4
    I'm going to add the larvae
  • Make Potatoes step 4
    5
    Put the potato bar code in the pot
  • Make Potatoes step 5
    6
    The eggplant bar code is on the potato bar
  • Make Potatoes step 6
    7
    Cover the pan, burn the fire for four minutes, pour the fish juice, flip the chopstick a little bit, then cover the pan cap with a minimum fire for 15 minutes。
  • Make Potatoes step 7
    8
    We can eat with peppers and onions

    • Potatoes Make Tips

    The cured pork lard tastes amazing. If you're lucky, you might find a small piece of cured pork in a bite of the fish-flavored eggplant, which feels just like hitting the jackpot! When making this fish-flavored potato and eggplant casserole in a Tagine, it's important to note that the pot doesn't evaporate any moisture during cooking, so the liquid released by the eggplant stays in the pot. To keep the casserole from turning into soup, you need to add a bit more starch than usual. Finally, serving the Tagine at the table looks absolutely beautiful.

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