Authentic northeast dishes taste better when cooked. I like it. I eat a meal occasionally.

Raw materials:

1, long eggplant, remember, it must be long eggplant, that round eggplant is specially used for cooking. Three or four, depending on your own needs, eggplant should not be cut with a knife, but torn into medium-sized pieces by hand;

2, a number of potatoes. Everyone must remember, don't use a knife to turn potatoes into regular shapes, as long as the thickness of each potato piece is almost the same, otherwise uneven heating will lead to different raw and cooked times;

3, garlic, garlic must be put, this dish is seasoned by the wonderful reflection of garlic and eggplant. Garlic, the best way to pluck the skin is to pat the back of the knife, and then pluck the skin and change a few knives casually, not too big;

4, pork, preferably sliced pork belly, not too thin, master it yourself;

5, shallots.

Method steps:

1, eggplant and potatoes need not be peeled (or personal preference);

2. After the potato is broken into pieces, it must be washed twice with water to wash off the starch on the surface of the potato;

3. Cut the shallots into chopped green onions;

4, fire, wok refueling, put a little more oil, because eggplant is oily;

5. After the oil temperature is almost the same, stir-fry chopped green onion, then stir-fry meat, add some salt and soy sauce (soy sauce is mainly color matching);

6. Don't fry the meat for too long, otherwise it will be fried and not delicious. Next, put the potatoes and eggplant into the pot and stir fry at the same time;

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

8. Stir fry until the eggplant is basically oily potatoes, and then add water to the pot;

9. The principle of water addition control is that people who like more soup will add more water, and water will drown food at high points. People who don't like too much soup, by experience, control the amount of water in three quarters of the dish;

10, cover the pot, don't buckle the pot too tightly, for fear that the soup will overflow when heated. In the process of stewing, you need to add salt and seasoning according to your own taste;

1 1. If you like people with soft potatoes and thick soup, you can extend the stew time appropriately;

12, prepare the pot, add the prepared garlic about 20 seconds before the pot, and people who like coriander or sesame oil can join at this time;

13, out of the pot;

14, Laoxiang!