Braised Eggplant (long Eggplant Version)
1.
Prepare the ingredients: Cut the slender eggplant into small sections, then cut into four pieces (as shown in the picture), sprinkle an appropriate amount of salt and marinate the water; cut the meat into small pieces, cut the ginger and garlic, cut the green pepper into thick shreds, and cut the coriander into sections;
2.
Put oil in the pan, add 80% to 80% heat and fry the eggplant sections. The eggplant flesh is slightly discolored, and the eggplant skin is still purple. Remove it when the eggplant skin is still purple (the thin and long eggplant is tender, if it is fried until the flesh is golden, it will be old)
3.
Exploded like this, using less oil than imagined, hehe hehe
4.
Leave a small amount of base oil in the pot, sauté ginger, garlic slices, and star anise. If you like spicy, you can add dried chili, add the pork slices and stir-fry until the color changes, pour a spoon of light soy sauce and a small amount of dark soy sauce to taste (not too much, otherwise the color and taste It is too heavy to cover up the aroma of the eggplant)
5.
Add the fried eggplant section and stir fry
6.
Add the eggplant-free water, add a small amount of sugar, cover and simmer over medium heat for 3 minutes
7.
Open the lid and turn to high heat, add the green peppers to harvest the juice, because the eggplant was salted before, so I didn't add any salt during the whole cooking process, the taste was just right. Essence of chicken can be added selectively, I didn't add it.
8.
Turn off the heat when the juice is collected, sprinkle with coriander and minced garlic, and serve.
9.
The taste is very good, the meal is very good!
Tips:
1. When frying the eggplant section, the flesh of the eggplant is slightly discolored, and the eggplant skin is still purple and clear (the thin and long eggplant is tender, if it is fried until the flesh is golden, it will be old); 2. Don't put too much light soy sauce and dark soy sauce. If the flavor is too strong, it will overwhelm the fragrance of the vegetables; 3. Garlic and eggplant are perfect, so don’t be afraid to put more
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