Bean, eggplant and potato stew

Overview

If the remaining beans are not enough to eat once, look at the refrigerator and there is an eggplant. Cut the eggplant, beans, and a potato into some meat and stew them together. There is a dish for the evening. Those who want to eat beans eat the beans, and those who want to eat eggplant eat eggplant. One dish has two flavors, and everyone is happy.

Tags

• hot dishes
• home cooking
• common dishes
• old man
• dinner with friends
• winter recipes
• farm food
• lunch
• beans
• chicken essence
• eggplant
• light soy sauce
• onions
• pork belly
• potatoes
• sichuan pepper powder
• salt
• vegetable oil

Ingredients

Steps

1. 1 Wash and pick the string beans, wash and cut the eggplant into strips

   

2. 2 Chop green onions, peel and cut potatoes into cubes

   

3. 3 Heat the oil in the pot,

   

4. 4 Add beans and eggplant and stir-fry together

   

5. 5 Fry until the beans turn green and wilted, and the eggplant becomes soft. Leave oil in the pot and remove the eggplant and beans

   

6. 6 Add pork belly and stir-fry

   

7. 7 Add light soy sauce, pepper powder, and chopped green onion and stir-fry until fragrant

   

8. 8 Then add the beans and stir-fry together,

   

9. 9 Add water, salt, add potatoes, cover and simmer.

   

10. 10 Turn off the heat of Tangmei and add chicken essence

    

11. 11 Load

    

12. 12 If you want to eat eggplant, eat eggplant; if you want to eat beans, eat beans. Two flavors in one dish.