material

400g of potatoes, 400g of eggplant, 400g of meat and meat sauce 1 bowl.

Practice 1, wash eggplant, break it into small pieces and spread it at the bottom. Slice the pork belly and marinate it in meat sauce for a while.

2. Peel and cut potatoes and put them on top.

3. Potatoes are covered with barbecue sauce.

4. Finally, spread the meat slices on the top, add a bowl of bone soup (water is not used), cover the pot cover, and after the fire rises to the side of the pot, turn to the fire for 30 minutes.

Potato mixed with eggplant

material

2 pieces of eggplant, 2 potatoes, 3 eggs, light soy sauce or soybean paste (not Puning soybean paste but Northeast soybean paste), white sugar, coriander 10 sesame oil (optional).

Practice 1, wash potatoes without peeling, in order to cook quickly, you can split them in two.

2. Put two eggplants and potatoes in a steamer 15-20 minutes, and steam them in a pressure cooker 10 minutes.

3. Put oil in the pot. When the oil is hot, stir-fry the broken eggs, and pour in yellow sauce and a small amount of sugar. & #40; You can put some green peppers if you have them.

4, stir-fry the egg sauce, or release the smoke, the amount should be more, put a small amount of sugar. If there is no sauce, release it, slightly more, and add a little sugar.

5. Mix the fried egg sauce with steamed eggplant and potatoes.

6. Pour in the chopped parsley and mix well. Add salt and a few drops of sesame oil according to your personal taste.

Fried Eggplant with Potato and Green Pepper (Disanxian)

material

2 potatoes, 3 medium-sized eggplant, ginger and garlic, appropriate amount of salt, soy sauce, soy sugar and appropriate amount of white pepper (chicken essence and monosodium glutamate are added according to personal preference).

Practice 1, 2 potatoes should not be peeled, washed and put on a plate, and turn to high heat in the microwave oven for 8- 10 minutes.

2. Peel the potatoes and cut the green peppers into strips.

3. Cut the eggplant into diagonal strips and steam in the pot for about 15 minutes.

4. Put oil in the pot, add ginger slices and stir-fry, then add a proper amount of minced garlic, and leave some minced garlic at last.

5. Add the steamed eggplant and stir fry, pour in a small amount of soy sauce to color, and pour in a proper amount of soy sauce to taste.

6. Pour in sliced potatoes, pour in green peppers and continue to fry.

7, pour the right amount of sugar, salt and pepper (like chicken essence and monosodium glutamate according to personal preference)

8. After the eggplant potatoes are colored, serve them.