Super delicious potato and eggplant stew

Overview

The favorite stew of Northeastern people in summer, apart from the pork ribs stewed with green beans, is probably the potato stewed with eggplant made with farmhouse sauce. The eggplant is stewed until soft and sticks to the potatoes, and is mixed into the rice. The sauce is full of flavor and so delicious that a bowl of rice is definitely not enough.

Tags

• hot dishes
• home cooking
• chicken essence
• eggplant
• farmhouse sauce
• hot pepper
• msg
• onions
• oxtail soup
• potatoes
• soybean oil

Ingredients

Steps

1. 1 Prepare ingredients.

   

2. 2 Chop green onion, ginger and pepper into fine pieces.

   

3. 3 Eggplant shredded into thin strips.

   

4. 4 Cut potatoes into thick slices.

   

5. 5 Add oil to the pot and sauté the onions and ginger.

   

6. 6 Add potato slices and stir-fry.

   

7. 7 Fry the potatoes until they are slightly hard-shelled, add the eggplant.

   

8. 8 Stir well and add farm sauce.

   

9. 9 Add thirteen incense.

   

10. 10 Add the oxtail soup, which is left over from stewing the oxtail before. It has been frozen. The taste will be different immediately after adding it.

    

11. 11 Add an appropriate amount of water, the water should cover the ingredients, and simmer over high heat for ten minutes. This dish needs to retain some soup at the end, so don't add too much water, otherwise it won't reach a soft and sticky state.

    

12. 12 Add MSG and chopped chili before serving.

    

13. 13 Super delicious served over rice! When eating this dish, be sure to use a plate to serve the rice. Pour the rice into a bowl and compact it, then place it upside down in the center of the plate. Pour the dish on the rice, add more soup, then add spicy cabbage with the rice, mix well with a spoon, and take a big spoonful. This way you will enjoy the meal!