1. Wash the ingredients for later use, and the peppers can be fresh!
2. Put meat oil and soybean oil in the pot and heat it together. The meat oil is easy to smoke, so don't panic!
3. Heat the oil to 80% and add the minced ginger.
4. After the ginger is fragrant, immediately add the diced potatoes, stir fry slowly on low heat, don't be afraid of getting tired, stir fry frequently, otherwise it will stick to the pan.
5. Fry the potatoes until they are all yellow and ripe.
6. Add the diced eggplant and stir fry.
7. Fry the eggplant until it is completely broken and the eggplant skin becomes soft and discolored.
8. Add part of the minced garlic and stir fry for a fragrance.
9. Add the broth, without the broth and water.
10. Simmer on a low heat, stirring constantly, until such bubbles appear in the pot, indicating that the dish is about to come out of the pot, add the minced garlic, minced green pepper, salt and abalone juice, stir and stir well before serving.
11. A close-up view of the finished product, the appearance is average, you can sprinkle some coriander and onion to improve the nutritional value of the dish!
Tips:The same ingredients are delicious when some people make them, while others are uninteresting. The key lies in the mastery of the heat. Potatoes and eggplants must be fried thoroughly, only the cut-off vegetables will overflow the fragrance.
In addition, if you want stews to be delicious, usually put meat. Without meat, meat oil is the soul of vegetables. It will release an indescribable fragrance, which will reach the taste buds.
In addition, you must add more garlic when making eggplant, so that the nutrients can be fully absorbed by the body!
