Main Ingredients:
Green Eggplant: as needed.
Additional Ingredients:
Potatoes: as needed; Pork: as needed; Water: as needed.
Seasonings:
Green Onions: as needed; Ginger: as needed; Dried Red Chilies: as needed; Cilantro: as needed; Soy Sauce: as needed; Sesame Oil: as needed; Salt: as needed; Sichuan Peppercorn Powder: as needed.
Flavor: Original; Cooking Method: Stew; Time: Twenty minutes; Difficulty: Moderate.
Steps to Cook Eggplant and Potato Stew
Ingredients: Green Eggplant, Potatoes, Pork, Green Onions, Ginger, Dried Red Chilies, Cilantro.
Peel and dice the potatoes, soak in water.
Wash the eggplant and break it apart by hand, for better taste and texture, it is recommended not to use a knife to cut the eggplant.
Slice the meat, cut the dried red chilies into small pieces, and chop the green onions and ginger.
Heat a little oil in a pan, stir-fry the fatty meat until the oil comes out (if no fatty meat, you can directly add lean meat), then continue to stir-fry with the lean meat.
After the meat is fragrant, add the green onions, ginger, and dried red chilies.
Stir-fry a small amount of Sichuan peppercorn powder until fragrant.
Add the eggplant and stir-fry over low heat.
Once the eggplant is cooked through, add the potatoes and continue to stir-fry for 2 minutes.
Pour in the soy sauce.
Add enough water to cover the potatoes and eggplant.
Cover the pot, simmer over low heat until the potatoes and eggplant are soft (be sure not to let the soup dry out, leaving some soup to mix with rice is especially delicious).
Before serving, add a little salt and chicken essence (adjust according to taste).
