1. (Because this dish was made before, not every step is taken, but you can make it through my text description) Choose three purple eggplants that are slightly softer and straighter, the thicker purple eggplants, and wash them. , Remove the head and wipe dry with kitchen paper to become epidermal moisture.
2. Heat the pan and pour the oil. The oil can be a little bit more, because the eggplant is more oil-absorbing. Put the whole eggplant into the pot, pay attention to the splashing of oil, adjust the heat to low, and turn the eggplant a little bit. When the whole eggplant becomes soft and the skin is a little cracked, remove it for use and turn off the heat.
3. Use chopsticks to peel off the middle of the eggplant and stuff it into the raw meat. The meat does not need to be processed. It should be noted that the eggplant only needs to be opened and not all broken to prevent the meat from leaking out.
4. Turn the oil pan on fire, heat it up, add pepper, a small amount of ginger slices, star anise, and saute until fragrant. Put the eggplant with the meat in the pot, add light soy sauce, dark soy sauce, after a little soup, add a small amount of water, cover and simmer for seven or eight minutes, open the lid, and pour the soup with a spoon Pour the eggplant to make the meat more delicious. Add salt and monosodium glutamate, simmer for another ten minutes, and turn off the heat.
5. Remember, the last step is very important. Put the minced garlic in the pot without turning on the fire. Cover the lid and simmer for five minutes. The garlic will give the eggplant fragrance, which is super delicious.
Tips:This is not a famous dish, but it is very homely and very delicious.
