Tagine Pot Cured Lard Fish Flavor Potatoes
1.
Prepare ingredients: eggplant, potatoes, colored peppers, pickled ginger, pickled peppers, garlic cloves, green onions, cured lard;
2.
Peel the potatoes and cut into strips; cut the eggplant into strips; cut the colored peppers into strips (the colored peppers are the last for decoration and use less); chop pickled peppers, pickled ginger, and garlic into small particles, and chopped green onions (scallions are best) Mix up fish sauce (1 tablespoon of light soy sauce, 2 tablespoons of vinegar, appropriate amount of sugar, salt, cooking wine, starch) and bean paste;
3.
Turn on a low heat, wipe the bottom with a little camellia oil in the Taji pot, add garlic, pickled pepper, pickled ginger, and bean paste and sauté until fragrant
4.
Add the cured lard (there are bacon particles inside), stir up the flavor
5.
Put the potato barcode into the pot
6.
The eggplant barcode is on the potato chips
7.
Cover the pot and simmer for 4 minutes on high heat. Pour in the fish-flavored juice, stir slightly with chopsticks, then cover the pot and simmer for 15 minutes at the minimum heat.
8.
Finally, garnish with colored peppers and chopped green onion and you can start the meal
Tips:
The taste of cured lard is quite good. With luck, I can eat a little bacon granule in a chopsticks, fish-flavored eggplant, and it feels like a big prize~
Use tagine pot to make this fish-flavored potato and eggplant pot. Special attention should be paid to that the tagine pot does not evaporate any water during use. Therefore, the moisture after the eggplant becomes soft is in the pot, in order to prevent the eggplant from becoming Eggplant soup, you have to add more starch than usual~
In the end, the taji pot is very beautiful on the table.
