Ingredients

Potato, eggplant, beans, octagonal pepper, green onion, dried Chili sauce, vinegar and garlic

Steps of Stewing Bean with Potato and Eggplant

1.? Main ingredients

2.? Remove the tendons from the beans and break them into small pieces. Wash and set aside. Cut the potatoes into small pieces and soak them in clear water for later use. Cut eggplant into small strips and marinate with appropriate amount of salt.

3.? Cut the onion and garlic into foam, cut the dried pepper into sections, and then boil a pot of hot water in a hot kettle for later use.

4.? Heat the wok, add some oil and fry the potatoes. Fry until golden brown, and set aside.

5.? Add proper amount of oil, stir-fry dried pepper with low heat, and then add garlic and onion in turn.

6.? Add beans and stir-fry over medium heat.

Black particles are a kind of spice on our side, so I won't introduce them if I don't know what the scientific name is. Later, it was the particle that caused the whole dish to be a little black, which was very tasty.

7.? Dump the eggplant with the salted water, put the eggplant in the pot and stir-fry with the beans.

8.? Add fried potatoes, pour the boiled water just prepared, add star anise, salt and appropriate amount of soy sauce. If you have stewed meat and chicken, you can also put them together, or you can cover the pot with a tea bag and simmer. If boiling water is not ready, pour cold water. After pouring it in, boil it on high fire and then simmer it on low heat. Stew for about 20 minutes, and be careful when stewing.

9.? Put some vinegar before cooking (Shanxi people like to be jealous). If you don't like it, you can ignore this step. Hot rotten soft potatoes and eggplant stewed with beans will be fine. Xian Yi, old and young, is suitable with rice and noodles.