Ingredients: 2 eggplants, potatoes 1 piece, 2 tomatoes, peppers 1 piece, ribs, half an onion, half a carrot, aniseed, onion, ginger and garlic, 2 tablespoons of soybean sauce, garlic hot sauce 1 spoon, light soy sauce 1 spoon, etc.

The practice of stew in Northeast China:

Wash all ingredients for later use. Eggplant and potato are cut into hob blocks. Cut the tomatoes into small pieces. Slice pepper and onion. Carrot cutting hob block Braised pork ribs for later use. You can keep whatever you have at home, and you can keep it if you don't have it. Cut the onion, ginger and garlic, and set aside the aniseed. When the oil in the pan is hot, add onion, ginger and garlic and stir-fry, then add ribs and stir-fry. Add soybean sauce and garlic hot sauce and continue to stir fry. Add tomato pieces and stir-fry until soft. Let the stew have the sour and sweet taste of tomatoes. Stir-fry potatoes and eggplant. Stir-fry with raw materials for a few times, so that the ingredients are evenly covered with sauce. Add onion and carrot and stir fry. Add appropriate amount of water to stew until the water has not passed the ingredients. Pay attention to the change of water in the pot. When the soup is low, add the pepper and cook it. Cook until the ingredients are soft and cooked, add chicken essence and pepper to taste. I didn't add salt. The salt in the sauce is enough.

Tips:

The ingredients of this dish are optional, and the meat can be pork belly, ribs and ham sausage. You can do it without meat, but you should add some lard to enhance the fragrance. Try to choose cooking-resistant ingredients for vegetables. Personal experience of tomatoes, peppers and soybean sauce. These ingredients make the stew have a sauce-flavored and slightly sour taste.