Stewed potato with eggplant
My family hasn't used purple eggplant or round eggplant to make this dish. The green eggplant here has more water than purple eggplant. It tastes better to use green eggplant to make stew.
Step 1 . Ingredients: green eggplant, potatoes, pork, scallions, ginger, dried chili peppers, coriander.
Step 2 . Peel the potatoes, wash the scallops, and soak them in clean water.
Step 3 . Wash the eggplant and break it open by hand. For the sake of taste and comfort, it is recommended not to cut the eggplant with a kitchen knife.
Step 4 . Slice meat, cut dry chili peppers into small pieces, and chop scallions and ginger with a knife.
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 add the lean meat). When the meat oil is almost ready, continue to pour in the lean meat and stir fry.
Step 6 . Stir fry the meat slices until fragrant, then add scallions, ginger, and dried red chili peppers.
Step 7 . Stir fry a small amount of pepper powder until fragrant.
Step 8 . Pour in the eggplant and stir fry it slowly over low heat.
Step 9 . Stir fry the eggplant until it is eaten thoroughly, then add potatoes and continue to stir fry for 2 minutes.
Step 10 . Pour in soy sauce.
Step 11 . Add water and sprinkle over potatoes and eggplants.
Step 12 . Low heat, cover the pot and simmer until the potatoes and eggplants are thoroughly cooked (be careful not to drain the soup, leave some soup with rice to taste great).
Step 13 . Add a small amount of salt and chicken essence before cooking. (Add an appropriate amount based on saltiness)
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