Eggplant with Potatoes
by lengnina
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Wash the eggplants and steam the potatoes in a pressure cooker.
2. Place the potatoes in a clean basin, break them into pieces with chopsticks, and let them cool for later use.
3. Stir the eggs.
4. Raise the pan to heat oil, fry the eggs and add soy sauce.
5. Stir-fry until bubbles pop, put a spoonful of sugar, half a spoonful of five-spice powder, a little MSG off the heat and let cool for later use.
6. Cut the green onion into sections, tear the eggplant into strips in cold water, squeeze out the moisture and put it in a potato pot.
7. Add the right amount of egg sauce and stir gently
8. Finished product.
Tips:The sauce should be fried more, it will cost more sauce.
