Potato braise eggplant

Recipe from 老东北美食's Youtube Channel

View the author's original recipe video HERE

This dish is a famous Northeastern home-cooked meal. Although it may not look visually appealing, it is undoubtedly delicious. This dish pairs very well with steamed rice.

Ingredients

eggplant
potato
pork belly
garlic
ginger
scallion
green bell pepper
cilantro
salt
Chinese soy bean paste
soy sauce

Procedures

Optionally peel the eggplants, and cut 2-3 eggplants into uniform stripes. Cut the pork belly into slices.
(Optional) Add 1 tablespoon of salt to a bowl of water. Soak the eggplant strips in salt water for ten minutes to prevent them from being oxidized. After ten minutes, take out the eggplant strips and lightly squeeze out the water.
Chop 2 stalks of scallions, 1 tiny piece of ginger, and several cloves of garlic into mince. Chop several stalks of cilantro and half of green bell pepper into small pieces. Take one large potato, and cut it into medium pieces.
Add several tablespoons of vegetable oil to a large frying pan or a walk. Lightly heat the oil, and then add the eggplant strips. Cook the eggplant strips for five minutes or until you see some golden brown crust on the strips.
Take the eggplant stripe out. In the same pan, add several teaspoons of vegetable oil and then add the pork belly slices. Use medium-high heat to cook the oil out from the pork belly.
When the pork belly becomes lightly golden brown, add previously chopped ginger, half of chopped scallion and garlic. Mix everything up nicely, and when you smell the fragrance, add the chopped potatoes.
Cook for 3-4 minutes, and then add 1 tablespoon of soy bean paste, 2 tablespoon of soy sauce, and the pre-cooked eggplant stripes. Cook everything for another 4-5 minutes.
Add water (chicken stock) so that 2/3 of the mixture is under the liquid. Boil the liquid, turn the heat off to medium-low, and put on the lid. Simmer everything for 15-20 minutes.
Take off the lid and mix everything up. Taste the sauce and add optionally add more salt or soy sauce. Turn the heat off low and add the chopped bell pepper, cilantro, and the other half of the garlic and scallion. Put on the lid and let it cook for 2-3 minutes.
Mix everything up and start plating.