Qualified materials: eggplant 1 piece, 2 potatoes, pork, onion, ginger, garlic, salt, cooking wine, soy sauce, chicken essence and edible oil.

step

1, prepare ingredients: one eggplant, two potatoes, and pork.

2, wash the ingredients, peeled potatoes and eggplant are cut into hob blocks, pork is sliced.

3. Because the eggplant absorbs oil when frying, it needs to be salted for 20 minutes in advance, and the amount of salt is seasoning spoon 1 teaspoon. After pickling, save the eggplant, save the water, rinse the potatoes with clear water, remove the starch, fish out and put them with the eggplant for later use.

4. Cut the onion, ginger and garlic in moderation, and fry the pot for later use.

5. Pour cooking oil into the pot. Peanut oil is used here, which is slightly more than usual cooking. After the oil is slightly hot, put onion, ginger and garlic into the pot.

6. Stir-fry the pork. After the pork changes color, add 2 tablespoons of soy sauce and 3 tablespoons of cooking wine to color the pork.

7. Add potatoes and eggplant and stir-fry. Because the eggplant is salted, there is no need to add it here.

8. After the eggplant is slightly soft, add an appropriate amount of hot water. The amount of water can be just that of potatoes and eggplant. If there is broth, it is better to replace water.

9. After adding water, stew for a while. After the soup is absorbed, the potatoes and eggplant are soft, add a little chicken essence and turn it evenly.