2, potatoes peeled and washed, cut into hobnail pieces.

3, parsley washed, finely chopped.

4, pointed pepper, remove the tip, wash, cut into fine powder.

5, put the pot on a high flame, put soybean oil hot, with onion segments, ginger, garlic slices frying pan, into the eggplant pieces, potato pieces, add broth (400 grams), soy sauce, refined salt, pepper powder.

6, tossed evenly, cover the pot and boil, turn into a small fire to maintain the open shape, 10 minutes and then toss the raw materials once more in order to flavor evenly.

7, continue to use small fire to keep open, stew 20 minutes or so, see the soup has less and sticky, put the MSG, parsley and pepper, out of the pot can be.