1, long strips of eggplant, remember, it must be long strips of eggplant, the kind of round eggplant is specifically used for frying. Three or four, anyway, depending on their own needs, the eggplant should not be cut with a knife, but with the hand tear and break into moderate pieces;

2, a number of potatoes. We must remember, potatoes do not use a knife to change into a regular shape, as long as the thickness of each potato block is almost the same on the line, or uneven heat will be cooked time is different;

3, garlic, garlic is a must, this dish, all rely on the garlic and eggplant wonderful reflections in order to taste it. Garlic a number of, the best way to dial the skin using the back of the knife beat, and then in the dial skin, casually in the change a few knives, not too big;

4, pork, preferably sliced pork, not too thin, their own mastery of it;

5, scallions.

Methods:

1, eggplant, potatoes do not need to peel (or depends on personal preference);

2, potatoes crushed into pieces must be washed twice with water, the potato table side of the starch washed off;

3, scallions cut into green onions;

4, open fire, to the frying pan with oil, a little bit more oil, because the eggplant is more oil;

4, to the frying pan with oil, slightly more oil, because the eggplant more oil;

5, the eggplant is a little bit more oil;

5, the eggplant is more oil;

5, the eggplant is more oil. /p>

5, the oil temperature is almost after, under the onion popping pot, and then under the meat stir-fry, put some salt and soy sauce in moderation (soy sauce is mainly color);

6, the meat do not stir fry time is too long, otherwise the meat will be fried old, not delicious. Next will be potatoes and eggplant at the same time under the pot, stir fry;

7, in the process of frying salt, chicken essence, monosodium glutamate, a small amount of vinegar (put vinegar is to remove the earthy taste of potatoes);

8, stir fry to basically eggplants are over the oil potatoes deepen in color, to the pot to add water;

9, the principle of control of the volume of water is to like soup more points of people on the more water, water covered to the dishes above in the high point. Do not like soup more people, by experience, the amount of water control to three-quarters of the dish position;

10, cover the pot lid, do not fasten the lid tightly, for fear that the soup will overflow in the heating process. In the process of stewing, you also need to add salt and seasoning according to taste appropriate;

11, if you like the potatoes are softer, soup is thicker, you can prolong the stewing time;

12, ready to go out of the pot, out of the pot before the 20 seconds or so to add ready garlic, like parsley or sesame oil can be added at this time;

13, out of the pan;

14, the old fragrance of it! >14, the old fragrant la!

14.