Ingredients:

Onion, ginger, garlic, fragrant leaves, fennel, pepper, octagonal angelica root, potato, eggplant, carrot and green pepper

Practice:

Bake tomatoes, peel them, cut some into pieces and chop some into pieces.

Stir-fried chives, ginger and garlic spices in rapeseed oil with lard and hot oil

Stir-fry in soybean sauce, add potatoes, carrots and soy sauce and stir-fry with cooking wine.

Add water and salt, sugar and chicken powder to taste. Boil over high fire and simmer for 20 minutes. Add eggplant when the stew reaches 10 minute.

After stewing for 20 minutes, add green peppers and tomatoes, open the lid and stew for about 8 minutes. Before taking out, put white pepper and a little balsamic chopped green onion.