Corn can be cooked with eggplant.

materials: corn, eggplant, beans, cooked pork belly, potatoes, peppers and tomatoes

auxiliary materials: vegetable oil, salt, soy sauce, Pixian watercress and chicken essence.

Operation steps:

1. Peel potatoes and cut them into hob blocks, and set them aside for later use.

2. Remove the stem of eggplant and cut into long strips.

3. Take off the two ends of the beans, cut the tomatoes into pieces, cut the corn into sections and split it from the middle, cut the cooked pork belly into pieces, and break the peppers into large pieces. .

4. After heating the vegetable oil in the wok, stir-fry the pork belly slices for a while.

5. Add a tablespoon of Pixian watercress and stir-fry until fragrant and red.

6. Pour the potato pieces, eggplant strips and pepper pieces into the pot and stir-fry until the potatoes change color.

7. Pour in the corn, beans and tomatoes, stir-fry them evenly again, season them with salt and soy sauce, and add water to keep the ingredients intact.

8. Bring to a boil with high fire and stew for about half an hour on medium fire. At this time, after the soup of the dish becomes thick, you can add some chicken essence or monosodium glutamate to taste.

9. When the soup is almost completely collected, turn off the fire and serve.