Ingredients
150 g potatoes (about 5 oz), 100 g pork belly (about 3.5 oz), and 50 g each of eggplant, kelp knots, tofu skin, and broccoli (about 1.75 oz each).
Seasonings
1/2 teaspoon cornstarch, 5 g each scallion and ginger, 1/2 teaspoon each salt, sugar, chicken bouillon, and soy sauce, plus a little vegetable oil.
Steps
1. Wash the potatoes, eggplant, and broccoli, then cut them into chunks.
2. Rinse the pork belly clean and slice it into pieces.
3. Heat oil in a wok until hot, add the pork belly and stir-fry until fragrant, then add the potatoes, eggplant, kelp knots, and tofu skin, cover and braise for 10 minutes, add the seasonings and broccoli, stir-fry until well combined, drizzle with a cornstarch slurry to thicken, then remove from the wok and serve.