Stewed Potatoes with Eggplant
1.
Wash the long eggplants and potatoes, and peel the potatoes.
2.
Break the eggplant into pieces by hand, break the potatoes into pieces with a knife, slice the meat, prepare chopped green onion, ginger slices, and minced garlic.
3.
Heat oil, chopped green onion, ginger slices, and minced garlic until fragrant, add five-spice powder.
4.
Stir-fry the meat after frying the aroma.
5.
After the meat changes color, fry the eggplant.
6.
After the eggplant is fried and discolored, add boiling water and simmer over medium heat.
7.
Add bean paste and salt in the meantime.
8.
Observe the soup for about 7 minutes and chop the eggplant with a spatula. Add potatoes. Continue to simmer over medium heat.
9.
Stew until the potatoes are cooked, then simmer until the surface of the potatoes is a bit melted, turn off the heat, add minced garlic and oyster sauce, and remove.
Tips:
Eggplant and potatoes must be broken, otherwise the taste will be poor.
Stir-fried pork belly is best, the soup will be more fragrant.
If there is enough soup, simmer until the potatoes are a little melted, and the rice will be more fragrant. Because it is sticky, look at the pan and be careful of the bottom.
