1. Slice the pork belly and chop the green onions into chopped green onions
2. Cut the eggplant into pieces and set aside
3. Potato diced
4. The garlic sprouts and the beans are cut into small pieces. (The small pieces of beans cook quickly)
5. Add a little soybean oil, wait until the oil is hot, add the sliced pork and chopped green onion, stir fry until the sliced pork turns color! (ps. You can put other oils, I am from the Northeast, I prefer to eat soybean oil)
6. Add the eggplant and stir-fry until the eggplant becomes soft, then add the beans and garlic sprouts, and continue to stir-fry until the beans become soft! (Ps. I didn’t take photos of fried eggplants, but the eggplants are cooked in oil to prevent them from drying out. I added a little less water when I fried them!)
7. Stirring...
8. After adding potatoes, add a little dark soy sauce, light soy sauce, pepper powder, aniseed
9. Add water, turn to low heat and simmer for about ten minutes
10. Add chicken essence, salt, stir fry to taste, and then heat to collect the sauce! (Don't stew too dry, use for a slightly sticky soup bibimbap, super fragrant!)
11. Out of the pot!
Tips:The pan I use is not the kind of non-stick pan, nor is it a traditional wok pan. The bottom of my pan is flat, so the dishes I make are easy to stick to the pan! The dishes are not very attractive!
