Eggplant

Potato

Onion

Seasonal Eyebrows

Laosai Sausage

Dried Vermicelli

Scallion

Spices

Gumbo Seasoning

Cinnamon

Yellow Soybean Paste

Long Soya Bean Paste

Soya Sauce

Sugar

Chicken essence

Scented oil

Garlic powder

Cilantro

Light taste

Stewing

Three quarters of an hourTime

Simple Difficulty

Classic Farmer's Style ----- Northeastern Stew Step by step

Classic Farmer's Style ----- Northeastern Stew Step by step

This is the first time that I've ever cooked Northeast Stew. p>1

Soak the dried vermicelli and set aside.

2

All the vegetables are washed and cut into cubes, the seasonal eyebrows are broken into pieces, and the Chinese sausage is sliced.

3

In a frying pan, fry the onion, ginger, spices and cinnamon.

4

Pour in the sausage and stir fry until transparent.

5

Put out into a casserole dish.

6

Fry a spoonful of soybean paste in the bottom oil.

7

Pour in the potatoes and eggplant and stir-fry.

8

Until the eggplant is somewhat softened.

9

Pour into a casserole dish and add water.

10

Add a little dark soy sauce, sugar and bring to a boil on high heat and simmer on medium heat for 10 minutes.

11

Put the beans and onions in.

12

Continue to cook over high heat until the beans are tender.

13

When the potatoes are tender, add the vermicelli and cook until the vermicelli is transparent.

14

Add some chicken essence and sesame oil.

15

Add garlic and cilantro, turn off the heat.