1. Wash the ingredients, I like to peel them and break the beans.
2. Put the oil first, heat the oil with the scallion ginger and the spiced noodles to sauté fragrant. Change the heat to a low heat and put the meat. After the color changes, add the eggplant beans. Stir-fry until the beans change color and the skin shrinks.
3. Add the light soy sauce, stir and stir evenly into the water, then submerge the vegetables, simmer slowly on medium and low heat until the potatoes are cooked. Pay attention to turning the pot and the dry pot. The potatoes are basically cooked and the eggplant is rotten. Add chicken essence and garlic. Stir over high heat Collect the juice, out of the pot
Tips:Note that when frying the beans, you can take out the meat first, otherwise the meat will get old, and then pay attention to the heat not to the maximum, the garlic is easy to mash, you can add a small amount of water, but don't add more
