Lao Ding's Private Kitchen-braised Eggplant in Oil
1.
Wash the eggplant and cut it into strips. You can also tear it by hand. It tastes better, but it's troublesome, it's up to you. The meat is cut into strips, and the old fried eggplant likes larger meat. You can cut shredded or sliced meat according to personal preference, and cut garlic into small pieces for later use.
2.
Warm the pan with cool oil, add more oil, because the eggplant absorbs oil, put enough at a time, and the eggplant is more delicious. Add the meat and stir fry to change its color.
3.
Put the eggplant in, the next is the key step of the whole dish. First, it must be turned to medium heat. If the heat is high, it will be easy to paste. After the eggplant is put in, press the eggplant with a spatula to slowly force out the moisture of the eggplant.
4.
The eggplant starts to absorb oil, but after a while, it will spit out the absorbed oil. You need to be patient, get stuffy slowly, press lightly, and turn the pot carefully until the eggplant spit out the moisture and the eggplant becomes thinner.
5.
Add two star anises, garlic, and a half teaspoon of sugar.
6.
When the eggplant is very thin, the eggplant is almost rotten. Add light soy sauce, dark soy sauce, and season with appropriate salt. Add a little MSG to the pot at the end.
Tips:
1. Do not put water in this dish, even a little bit, the taste will change.
2. The low heat is slow and stuffy, and the water is simmered slowly. Start pressing with a spatula to speed up the process, but when the eggplant is out of water for a certain period, it can't be pressed when it becomes thin, and it is easy to break.
3. Eggplant and garlic are a perfect match, you can add more garlic.
4. Sugar can't be less.
