Name: Pork, Eggplant and Potato Stew Vermicelli
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 Purple long eggplant; 250g pork; 2 pcs potato; a little Sweet Potato Soup Powder; a little chopped green onion; 2 cloves garlic; a little Peanut oil; a little Soy sauce; a little Sugar; Some salt; a little Chicken Bouillon Powder

Pork, Eggplant and Potato Stew Vermicelli

by Orange Maple Leaf

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

This is a very classic Northeast homemade stew!
Whether it’s eating vegetables, drinking soup, making rice,
They are all quite delicious! !

To make this dish,
The eggplant used is a long purple eggplant,
It tastes better when it is stewed!
Let's take a look! "

Pork, Eggplant and Potato Stew Vermicelli

1. Choose the purple long eggplant.

2. Cut the eggplant into hob pieces.

3. Pork slices.

4. Peel the potatoes and cut into pieces.

5. Slice garlic and set aside chopped green onion.

6. Put a little peanut oil in the pot, add pork slices and fry until the oil is hot.

7. After sautéing, add chopped green onion and sauté until fragrant.

8. Add eggplant and potatoes and stir fry together.

9. Stir-fry the eggplant with a little soy sauce and stir fry.

10. Add water to the pot and bring the vegetables to a boil.

11. Add the sweet potato soup powder and garlic slices to the pot, add a little sugar, salt, and chicken essence to season, turn to medium heat and start to simmer slowly, and simmer for about 15 minutes before serving.