Eggplant Sauce

Preparation of ingredients: pork belly, potatoes, eggplants, onions, ginger, green and red peppers

Methods

1. Process the ingredients : Cut the meat into thin slices, cut the potatoes into small pieces, tear the eggplant into pieces and soak them in salt water, and mince the other ingredients

2. Stir-fry the meat in hot oil, add one spoon of light soy sauce, half a spoon of dark soy sauce, and a spoon of ten Three spices (pepper powder), add onion and ginger and stir-fry evenly

3. Put wilted eggplant in the pot, stir-fry the eggplant until soft, add potatoes, add a spoonful of bean paste, stir well and pour in appropriate amount of water. , add appropriate amount of salt to taste

4. Cover the pot and simmer until the potatoes are soft and rotten. Add minced garlic and mix well before taking out the pot

Note: Try to choose eggplants with less water for eggplants. It is easy to stew until it becomes soft and rotten

Warm Tips

The eggplant sauce must be simmered until the potatoes turn into potatoes, the eggplant becomes rotten when poked, and the bibimbap is fragrant

< p>When frying eggplants, stir-fry them over low heat until the volume becomes noticeably smaller. Eggplants with less water are more delicious when stewed