1. It is best to use purple long eggplant and wash it.
2. Eggplant slices.
3. The eggplant slices are evenly coated with egg liquid, ready to be fried in the pan.
4. The oil is 50% to 60% hot, and the fire is fried until golden on both sides.
5. Remove the fried eggplant slices and set aside.
6. Leave a little base oil in the pot, add aniseed, dried chili, and ginger slices until fragrant.
7. Add the fried eggplant slices.
8. Add appropriate amount of warm water, start seasoning, add sugar, dark soy sauce, salt, vinegar, cover and simmer for 5 minutes.
9. It is best to fully harvest the juice to allow the eggplant to fully taste.
