Potato and eggplant stew (Northeastern specialty)

Overview

Potato and eggplant stew is a specialty of the Northeast. Because the weather in the Northeast is cold, a stew was developed because it tastes warm. So when the weather is nice, you can make it for your family

Tags

• hot dishes
• chives
• hangzhou pepper
• light soy sauce
• msg
• old soy sauce
• pork
• potatoes
• purple eggplant
• salad oil
• thirteen incense
• salt

Ingredients

Steps

1. 1 Preparation work, cutting potatoes into slices is relatively easy

   

2. 2 Eggplant cut into strips

   

3. 3 Cut the chives into sections and cut the pepper into sections

   

4. 4 Slice the meat into any shape you want

   

5. 5 Heat the salad oil in the pot, add the meat, and stir-fry the meat until it becomes the color of the picture, and it will turn white

   

6. 6 Add the prepared chives and peppers (put the peppers first because they taste better when cooked), then add light soy sauce, dark soy sauce, and thirteen spices and stir-fry

   

7. 7 Add potatoes, because potatoes are less likely to be cooked than eggplants, so let them infuse the flavor first

   

8. 8 After that, you can put the eggplant and add water (you can add water according to your own taste. If you like more soup, you can add more, and if you want less soup, add less). Then add salt and MSG according to your own taste

   

9. 9 Bring to a boil, then simmer over low heat for 15 to 30 minutes

   

10. 10 This is the finished product. Potato and eggplant stew is especially suitable for the elderly. It is plain and chewy.