Tagine pot with pork fat and fish flavored potatoes

Overview

Mama Yi’s fish-flavored eggplant (the secret is Mama Yi’s bean paste and kimchi pickled peppers, and the secret weapon is the pork stewed with fatty bacon), I made it the lazy way. My classmate Xiao Jin loves potatoes, so I added potato sticks ~ an absolute rice cooker! ! ! !

Tags

• hot dishes
• old man
• sichuan cuisine
• summer recipes
• banquet dishes
• lunch
• camellia oil
• colorful pepper
• cooking wine
• cured lard
• doubanjiang
• green onions
• light soy sauce
• long eggplant
• pickled ginger
• pickled pepper
• potatoes
• starch
• sugar
• vinegar
• garlic
• salt

Ingredients

Steps

1. 1 Prepare ingredients: eggplant, potatoes, colored peppers, pickled ginger, pickled peppers, garlic cloves, green onions, and cured lard;

   

2. 2 Peel and cut potatoes into strips; cut eggplants into strips; cut colored peppers into strips (the colored peppers are used for decoration last, and use less amount); cut pickled peppers, pickled ginger, and garlic into small pieces, and chop green onions (green onions are best); prepare the fish sauce (1 spoon of light soy sauce, 2 spoons of vinegar, appropriate amount of sugar, salt, cooking wine, and starch) and bean paste;

   

3. 3 Turn on low heat, smear the bottom of the tagine with a little camellia oil, add garlic, pickled peppers, pickled ginger, and bean paste and stir-fry until fragrant

   

4. 4 Add bacon lard (there are bacon particles in it) and stir-fry until fragrant

   

5. 5 Put the potato bar code into the pot

   

6. 6 The eggplant barcode is on the potato sticks

   

7. 7 Cover the pot and simmer over high heat for 4 minutes. Pour in the fish sauce, stir slightly with chopsticks, then cover the pot and simmer over low heat for 15 minutes.

   

8. 8 Finally, garnish with colored peppers and green onions and you’re ready to serve