[Eggplant and Potato Stew] - Lower Blood Sugar and Fat, Beauty and Nourishment
Ingredients
Potatoes, eggplants, salt, chicken essence, green and red peppers, spring onions, broth.
Preparation
1. Peel and cut the potatoes into cubes. Cut the eggplants into dices. Dice the green and red peppers. Chop the spring onions.
2. Heat the pan and add lard. Once the oil is hot, add the chopped spring onions and stir-fry until fragrant. Add the potatoes, eggplants, salt, and chicken essence and stir-fry. Pour in the broth and cook over high heat for 30 minutes.
3. Cook the potatoes and eggplants until tender. Use a spoon to mash them into a paste. Add chicken essence. Sprinkle with diced green and red peppers before serving.
