The method of stewing eggplant with potatoes: 1. Treat eggplant. Prepare a round eggplant, remove the roots after washing, then cut the eggplant into thick slices with a thickness of about 2 cm, and then cut each thick slice into rolling blades with an oblique knife, so that it is easier to taste when stewing. Prepare a basin of clean water, put a little salt and white vinegar in the water, and soak the cut eggplant in salt water for about three to five minutes. This step can prevent the eggplant from oxidation and blackening, and also remove the astringency of the eggplant. After the eggplant is soaked, squeeze out the water and set aside.
2. Prepare ingredients. Prepare a potato, peel and clean it, then cut it into thick slices, then change each thick slice of oblique knife into hob blocks, prepare a bowl of clean water, put the cut potato in clean water and wash off the starch on the potato surface, so that the potato will not change color. Prepare a pepper, remove the seeds and cut it into cubes for later use. Prepare a tomato, peel it and cut it into cubes for later use. The soup made from tomatoes will not turn black and tastes very good. Prepare a small piece of ginger, wash it and cut it into pieces. Prepare some garlic, wash it and cut it into minced garlic. You can put a little more garlic. Prepare a small piece of pork belly, wash it and cut it into thin slices.
3. Stir-fry the spices. Prepare a pot, fire the pot, put a little oil into the pot, and then add the eggplant with controlled moisture when it is hot. First fry the eggplant in oil for about 2 minutes, and fry the eggplant until it is golden on both sides. You can add a little salt to the bottom taste halfway, and then put the eggplant out for later use. Just add a little oil to another pot, add an star anise, first explode the star anise, then add the pork belly, stir-fry the pork belly to get oil, stir-fry until it changes color, then add ginger slices and minced garlic, continue to stir-fry the small ingredients, add a spoonful of Northeast soybean sauce, stir-fry the sauce to get the fragrance, and then add cooking wine to remove the fishy smell.
4. Make stewed eggplant with potatoes. Then add the diced tomatoes, stir-fry them once or twice, add the chopped potatoes and stir-fry the eggplant, stir-fry them for about two to three minutes on high fire, so that the flavors of eggplant potatoes and tomatoes can be blended together. When they are nearly soft, add a little soy sauce, then add clear water to taste the ingredients, then add an appropriate amount of salt to taste, a little sugar to refresh, a little oyster sauce and a little pepper, and turn it up.
Such a very simple and delicious potato stewed eggplant is ready.