This is a very classic Northeast home-cooked stew!
Whether it is eating vegetables, drinking soup, or soaking rice,
They are all quite delicious!!
Making this dish,
The eggplant chosen is long purple eggplant,
It tastes better when stewed!
Let's take a look together!
Stewed pork, eggplant and potato vermicelli
Recipe Recommendations
- Solanum purpurea of 4
- pork 250g
- potatoes of 2
- green onion a little
- garlic 2 cloves
- peanut oil a little
- soy sauce a little
- white sugar a little
- salt appropriate amount
- chicken essence a little
- salty and fresh
- stewed
- ten minutes
- ordinary
Steps for Stewed pork, eggplant and potato vermicelli
1
Choose a purple long eggplant.
2
Cut the eggplant into hob pieces.
3
Slice pork.
4
Peel the potatoes and cut them into slices.
5
Slice garlic and use chopped green onion to set aside.
6
Put a little peanut oil in the pan, heat the oil, add the pork slices and stir-fry until done.
7
After frying, add chopped green onion and stir-fry until fragrant.
8
Add the eggplant and potatoes and stir fry together.
9
Stir fry the eggplant and add a little soy sauce to stir.
10
Add water to the pot and add vegetables to the boil over high heat.
11
Add sweet potato soup powder and garlic slices to the pan, add a little white sugar, salt, and chicken essence to season, turn to medium heat and start to simmer slowly. Simmer for about 15 minutes and then serve the pan.
12
It smells so good.