Potato stewed eggplant

Peel the potatoes, wash and cut into smaller pieces

Remove the stems from the eggplant, wash and cut into large pieces

Wash, peel and cut tomatoes into large pieces

Wash the green peppers, remove the stems and seeds and cut into pieces

Chop green onions, ginger slices and garlic slices, and prepare two star anise cloves

Sliced pork belly

Heat the oil in the pan and stir-fry the pork belly until fragrant. Saute the chopped green onions, ginger slices and garlic slices until fragrant. Cook the cooking wine and light soy sauce

Pour in the potatoes and eggplant and stir-fry evenly so that the eggplant can fully absorb the oil

Add tomatoes and fry until tomato juice comes out

Add appropriate amount of water and simmer over low heat

When there is still one-third of the soup, add an appropriate amount of salt

Add the green pepper and stir-fry over high heat until the juice is reduced. Stir-fry until the green pepper is broken and raw. Turn off the heat and add a little chicken essence to taste

Finished product!

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