Eggplant
Potato
Oil
Salt
Chicken bouillon
Garlic
Dried peppers
Soy sauce
Fuel consumption

1. Eggplant cutting foam with water for use.

   

2. Potato Strip cutting.

   

3. Hot pot heat oil, add potatoes and garlic and stir for 2 minutes.

   

4. Adding the right amount of pepper.

   

5. Add eggplant, cover and stew 2-4 minutes to make Eggplant a slight dehydration.

   

6. Add the soy sauce, oil, salt, chicken Eggplant press down with a spoon and press, then mix a little bit.

   

7. Continue to close the lid, slowly over medium simmer. To full color potato ripe Eggplant stew (about 5 minutes).

   

8. Product appreciation.

   

9. Product appreciation.

   

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12. Product appreciation.