Stewed potato with eggplant

Stewed potato with eggplant

Introduction:

Production steps:

Step 1: raw materials: Green eggplant, potato, pork, scallion, ginger, dried pepper, coriander.

Step 2: peel potatoes, wash hob pieces, soak in water.

Step 3: wash the eggplant and break it off by hand. In order to be delicious and comfortable to eat, it is recommended not to cut the eggplant with a kitchen knife.

Step 4: slice the meat, cut the red pepper into small sections, and change the scallion and ginger into knives.

Step 5: put a small amount of oil in the pot, first add the fat meat and stir fry it out (if there is no fat meat, you can directly put the lean meat). When the meat oil is almost out, continue to pour in the lean meat and stir fry.

Step 6: stir fry the sliced meat until fragrant, then add onion, ginger and red pepper.

Step 7: saute a small amount of Zanthoxylum powder until fragrant.

Step 8: pour in the eggplant and fry it slowly over low heat.

Step 9: stir fry the eggplant until it is thoroughly eaten, then add potatoes and continue to stir fry for 2 minutes.

Step 10: pour in the soy sauce.

Step 11: add water to mash potatoes and eggplant.

Step 12: simmer over low heat, cover the pot and stew until the potatoes and eggplant are rotten.

Step 13: add a little salt and chicken essence before leaving the pot. (add according to the saltiness)

Materials required:

Green eggplant: moderate

Potatoes: moderate

Pork: moderate

Water: moderate

Scallion: right amount

Ginger: right amount

Dry pepper: right amount

Coriander: moderate

Soy sauce: right amount

Sesame oil: appropriate amount

Salt: right amount

Pepper powder: right amount

Note: I haven't used purple eggplant and round eggplant to make this dish. My green eggplant has more water than purple eggplant. It tastes better to make stew with green eggplant.

Production difficulty: ordinary

Technology: stewing

Production time: 20 minutes

Taste: Original