Ingredients: potato, eggplant, pepper (small amount)
Accessories: ginger slices, garlic slices, aniseed, soy sauce, salted chicken essence.
Practice: 1. Wash and peel potatoes, dig them with a spoon, rinse them with clear water for later use, wash eggplant, and break them into pieces by hand for later use. Stewed without a knife tastes better than stewed with a knife.
2. Add garlic slices and ginger slices, stir-fry until fragrant, add potatoes, add a spoonful of soy sauce, stir-fry eggplant for a while, add clear water that is two fingers higher than vegetables, simmer on high fire until seven turns, add pepper, add salt, simmer on low heat until potatoes are poked out by chopsticks, add chicken essence, stir-fry for a while, and take out.
Note: people who like to eat meat can also add small pieces of meat after the oil is hot, stir fry, change color, add ginger slices, garlic slices, aniseed to taste, and then add potatoes ... The method is the same.