Chinese Food
Stewed potato with eggplant
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When I was a child, my family would buy a lot of Chinese cabbage before winter. Potatoes were used as winter reserves. At that time, in the northeast of China, there was only one dish that could be eaten in winter. The most food was stewed eggplant with potatoes. Stewed potatoes with cabbage. Although I had eaten it for many years, I still craved it.
Cooking ingredients
Cooking Steps
Step1:Prepare eggplant, potato, pork, pepper, coriander, sauce, onion, ginger and garli
Step2:Wash the eggplant and break it into equal pieces by hand. Cut the potatoes into equal pieces. Shred the peppers. Chop the cilantro. Slice the shallots. Slice the garlic and ginger. Slice the streaky pork
Step3:Heat the oil. Stir fry the onion, ginger and garlic. Stir in the por
Step4:Stir fry the streaky pork, add the eggplant and stir fry. Then add the potato and stir fry
Step5:Stir evenly and pour in some water. Boil the soup over high heat
Step6:Add two tablespoons of sauce. Add a little salt. Add some pepper. Simmer for 20 minutes, then turn to high heat to collect the soup. Add the shredded pepper. Sprinkle the shredded coriander before leaving the pot. Stir well to get out of the pot
Cooking tips:There are skills in making delicious dishes.
