Eggplant and Potato Stew

1.Wash the meat and cut into small pieces, add a small amount of cooking wine and thirteen spices and marinate for 10 minutes

2. Chop the onion, ginger, garlic and coriander separately and put them into the pot.Stir-fry the onion, ginger and garlic.Use green onions and coriander when they are cooked

3.Use a knife to cut potatoes into small pieces.This method is to put the potatoes in the palm of your hand and insert a knife into the potatoes to make them into small pieces haha

4. Heat oil in a pan, add onion, ginger and garlic and sauté until fragrant.When fragrant, add diced meat and stir-fry.When it turns white, add a small amount of cooking wine, oyster sauce and soy sauce to add flavor and color

6.Break the eggplant with your bare hands and add it to the pot and continue to stir-fry for another minute

7.Put water in the pot to cover the eggplant.At this time, you can put an star anise in the pot.Season.Bring to a boil over high heat and then reduce to medium-low heat and simmer for fifteen minutes

8.Add in when the soup finally becomes less.salt.Before serving, add some coriander and green onions, and after serving, add the remaining coriander and green onions.The Northeastern dish of potatoes and eggplant stew is ready~