Mashed Potatoes and Eggplant

Mashed Potatoes and Eggplant

　　Mashed Potatoes and Eggplant is a specialty dish of Changchun. The potatoes are peeled and cut into strips, then steamed until soft. The eggplants are also peeled and cut into strips, deep-fried until tender. Green chili peppers are chopped into fine pieces, and lean pork is minced. In a pan, heat some base oil, add the potatoes and eggplant strips, stir-fry until they form a mashed consistency, and transfer to a plate. In another pan, heat base oil, sauté with minced green onions and ginger, add the minced lean pork, stir-fry until just cooked, then add farmhouse-style sauce and broth, and simmer briefly. Season with salt and MSG to taste, thicken with a cornstarch slurry to make a minced pork sauce, spread it over the mashed potatoes and eggplant, and sprinkle with chopped green chili peppers to finish.