Ingredients: potato (yellow skin) 250g Accessories: eggplant (purple skin, long) 20g, pepper (green tip) 100g, cucumber 50g and carrot 25g.

Seasoning: 3g of light soy sauce, 4g of salt, 5g of monosodium glutamate, 3g of pepper, 0g of scallion10g of ginger10g, 5g of garlic (white skin) and 20g of lard (refined). Removing pedicels from long eggplant, washing, and cutting into pieces;

Specific practices:

1, peel potatoes and cut hob blocks;

2. Shred onion and ginger, and slice garlic for later use;

3. Add the soaked pepper water into the pepper bowl for later use;

4. Pedicel and seed the pepper, and cut it into Marty sections obliquely;

5. Cucumber and carrot are cut into small cubes;

6. Put the pot on a big fire, add lard and heat it, stir-fry the pot with shredded onion, shredded ginger and sliced garlic, add long eggplant pieces, add broth (400g), add potato pieces, refined salt, soy sauce, pepper, water and monosodium glutamate;

7. After boiling, turn to medium heat and stew until the potato pieces and long eggplant pieces are cooked and rotten. Add pepper, diced cucumber and diced carrot, and stew for a while until the soup thickens.