1. Cut the potatoes into pieces, wait for the water to boil, and put them in a steamer. Steam for 15 minutes. Use chopsticks to poke them through. After being cooked, you can leave it to simmer for a while!
2. Cut the eggplant into thin strips.
3. Cut up the hot peppers, shallots, coriander and garlic.
4. Dilute the bean paste with water!
5. After the oil temperature rises, put the garlic into the pot and stir fry
6. After the aroma comes out, put the eggplant in the pot, turn it over a few times, cover the pot, and simmer for a while. Use water vapor to simmer the eggplant without adding a lot of oil. Frequent stir fry during the process!
7. After a few minutes, the eggplant will be soft.
8. Then put the hot peppers, green onions and potatoes into the pot and stir fry
9. Finally, pour the bean paste, add a little salt, chicken essence, and cooking wine! Stir fry for a while and it will be out of the pot!
10. Out of the pot! That's it! The eggplant is very tasty and not greasy!
Tips:The less oily eggplant is rich in nutrients, gets rid of greasy and controls fat!
