Eggplant stew

Overview

Nutritious and delicious, slightly spicy and refreshing, it is a home-cooked meal. The ingredients are easy to buy and it can retain the delicious taste of eggplant to the maximum extent, especially the purple skin of eggplant. When combined with onions and potatoes, it is richer and more nutritious.

Tags

• hot dishes
• eggplant
• garlic
• laoganma flavored tempeh
• light soy sauce
• onions
• potatoes
• shacha sauce
• sugar
• ginger
• salt

Ingredients

Steps

1. 1 Prepare the ingredients, cut the potatoes into small pieces, cut the onions into rings, cut the pork belly into small pieces, and mince the onions, ginger and garlic.

   

2. 2 Cut the eggplant into long strips.

   

3. 3 Add oil to the wok, add onion, ginger and garlic, stir-fry until fragrant

   

4. 4 Add pork belly and stir-fry until oil comes out

   

5. 5 Add onions and potatoes and continue to stir-fry

   

6. 6 Add the eggplant strips and stir-fry until the eggplant strips are slightly soft.

   

7. 7 Pour all the ingredients into the stone pot, add a little water, and turn on high heat

   

8. 8 Add light soy sauce, salt, sugar, Laoganma flavored tempeh, and a tablespoon of sand tea sauce, stir it with chopsticks, cover the pot, bring to a boil over high heat, then reduce to low heat and simmer.

   

9. 9 Flip again halfway through, and when you see that the eggplant strips are completely softened, turn off the heat and continue to simmer. After about 5 minutes, the fragrant eggplant stew is ready.