Potato Stewed Eggplant_Potato Eggplant Mashed

Overview

The delicious meal is my eldest son’s favorite! Although it looks average, my son eats four bowls of rice every time!

Wash the ingredients and set aside. Chili peppers can enhance the freshness!
Put meat oil and soybean oil into the pot and heat together. The meat oil will smoke easily, so don’t panic!
Heat the oil until it is 80% hot and add the minced ginger.
After the ginger is fragrant, immediately add the diced potatoes and stir-fry slowly over low heat. Don't be afraid of getting tired. Stir-fry frequently, otherwise it will easily stick to the pan.
Fry the potatoes until they turn all yellow and medium ripe.
Add diced eggplant and stir-fry.
Fry the eggplant until it is completely cooked and the skin of the eggplant becomes soft and changes color.
Add some minced garlic and stir-fry until fragrant.
Pour in the stock, even if you don’t have stock, clear water will do.
Simmer over low heat, stirring constantly, until bubbles appear in the pot, indicating that the dish is about to be taken out of the pot. Add minced garlic, minced green pepper, salt and abalone juice, stir well and put on a plate.
The finished product looks average when viewed up close. You can sprinkle some chopped coriander and chopped onion to increase the nutritional value of the dish!