Step 1: Peel the potatoes and cut them into pieces about the size of a sugar cube. It is best to peel the eggs and tear them by hand into medium-sized strips. Not too long, diced pork belly, diced onions, ginger and garlic.
Step 2: Heat the pan and add a little edible oil to 40% heat. Add the onion, ginger, garlic, and diced pepper. Stir until fragrant. Add the chopped pork belly and drop a little soy sauce until the meat is cooked. Remove the pan and place it on the plate.
Step 3: Heat the pan and put in the cooking oil. When the oil is boiled to five to six minutes, add the shredded eggplant strips and stir fry until the eggplant is all stir-fried. Then add the potato pieces and stir fry for a few times. Then put the previously stir-fried meat and seasoning together into the pan and stir fry for a while. After adding clear water and clear water, make sure to pass the dish by 2 to 3 mm, cover the lid and wait for the pan to start
Step 4: After boiling the pan, turn the vegetables a few times and adjust the heat to a low heat, cover the lid and simmer slowly. When the soup is running out, use a shovel to crush the potatoes and eggplants in the pan, stir them all, and then start the pan.
Potato and eggplant mashed
By MoseFisher
Recipe Recommendations
- potatoes of 2
- eggplant of 3
- pork belly appropriate amount
- pepper of 2
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- qingshui appropriate amount
- soy sauce appropriate amount
- edible oil appropriate amount
Steps for Potato and eggplant mashed
1
Step 1: Peel the potatoes and cut them into pieces about the size of a sugar cube. It is best to peel the eggs and tear them by hand into medium-sized strips. Not too long. Cut the pepper into diced pork belly, cut into slices of onions, ginger and garlic.2
Step 2: Heat the pan and add a little edible oil to 40% heat. Add onion, ginger, garlic, and diced pepper. Stir fry until fragrant. Then add the chopped pork belly pieces and drop a little soy sauce until the meat is 60% cooked. Remove the pan and place it on the plate.
3
Step 3: Heat the pan and put in the cooking oil. When the oil is boiled to five to six minutes hot, add the shredded eggplant strips and stir fry until the eggplant is all fried soft. Then add the potato pieces and stir fry for a few times. Then put the previously stir-fried meat and seasonings together into the pan and stir fry for a few times. Then add clear water and clear water. Make sure to pass 2 to 3 mm above the stir-fried vegetables, cover the lid and open the pan.
4
Step 4: After boiling the pan, turn the vegetables a few times and adjust to low heat, cover the lid and simmer slowly. When the soup is running out, use a shovel to crush the potatoes and eggplants in the pan, stir them all, and then start the pan.
5
Because of my nose, I switched to mushroom.Potato and eggplant mashed Make Tips
If you are serving this to the elderly, children, or people who don't like spicy food, you can remove the chili peppers.