1, ingredients: pork belly (according to personal preference), broad beans, potatoes, eggplant (long purple), you can add some vermicelli if you like it, of course, few people put it in Northeast China. Onion, ginger, garlic, pepper (a little), big (a little).

2. Slice the onion and ginger, pat the garlic with a knife, slice the meat, wash the beans and break them, and cut the eggplant into diamond-shaped pieces. Remember not to cut potatoes with a knife, but dig them out bit by bit with an iron spoon. Remember not to be too big, otherwise it will be difficult to stew with other things.

3. After the oil is boiled, put the pepper into the pot. When the chilies are fragrant, add the meat and stir-fry for a while. When the meat changes color, that is, it is about medium-cooked, first add potatoes and stir fry with the meat. After a while, I feel that potatoes are not so stiff. Pour the beans and eggplant together and stir fry for a while, then add a little soy sauce and stir fry for a while (about five to eight minutes).

4, add water, add onions, ginger, garlic, aniseed, salt, cover the pot and stew. When cooking, add a lot of chicken essence, spiced powder and a little pepper. The key is that there must be more spiced powder to be delicious. If you like coriander, cut some chopped coriander and put it on the dish, which will look better. If you like spicy food, you can also put one or two peppers!