1. Wash the eggplant, take the skin, and cut into pieces with a hob, and set aside. The nutritional value of eggplant skin is very high. It is recommended not to peel it, because its value lies in the skin.
2. Sliced meat, chopped parsley, sliced garlic
3. It can be divided into 2-3 portions and fried separately, and the oil is added to the hot pan. The amount of oil added each time is about the same as the usual cooking oil. If the oil is too much and too greasy, if the eggplant eats oil, the oil should not be too little. Add an anise and fry over a medium-to-low fire, and continue to stir evenly until the eggplant is soft and tender. Prepare the fried eggplant and aniseed for later use.
4. Put an appropriate amount of oil in a hot pan, add 3 teaspoons of sugar, fry the sugar color, add the meat and stir-fry, add an appropriate amount of light soy sauce, and stir-fry until 7 or 8 is ripe.
5. Add the fried eggplant, along with the garlic cloves and aniseed, stir fry slowly over low heat, and cook slowly, keeping moderate stirring. Approximately 8-10 minutes, when the eggplant is visibly discolored, add appropriate amount of salt.
6. After serving out of the pot, sprinkle in the ground coriander and serve.
Tips:1. Do not add water during the whole process. 2. Because of the oil, it will not stick to the pot, but it should be turned on a low heat and moderately turned. When the eggplant changes color obviously, it does not have the original white eggplant.
