Eggplant stew

Overview

The pot doesn’t look very good, but it really goes well with rice!

Slice the pork belly and chop the green onions
Cut the eggplant into pieces and set aside
Cut potatoes into cubes
Cut the garlic sprouts and beans into small pieces. (Small pieces of beans cook faster)
Add a little soybean oil, when the oil is hot, add the meat slices and chopped green onions and stir-fry until the meat slices change color! (ps. You can also add other oils. I am from the Northeast and prefer soybean oil)
Add the eggplant and stir-fry until the eggplant becomes soft, then add the green beans and garlic sprouts, continue to stir-fry until the green beans become soft! (ps. I didn’t take a photo of the fried eggplant, but the eggplant needs oil to prevent it from drying out. I added a little less water when frying!)
Stir frying...
After adding the potatoes, add a little dark soy sauce, light soy sauce, pepper powder, aniseed
Add water, turn to low heat and simmer for about ten minutes
Add chicken essence and salt, stir-fry until the flavors are infused, and then reduce the juice over high heat! (Don’t stew it too dry. Use the slightly sticky soup with rice. It’s super fragrant!)
It’s out of the pot!