1. Cut the top of the tomatoes with a cross knife, soak them in boiling water, peel them, and then cut them into small pieces
2. Peel and dice the eggplant, marinate evenly with a pinch of salt for 5 minutes (so that the eggplant does not eat oil)
3. Fresh mushrooms and diced eggplant
4. Chopped green onion, minced garlic
5. Heat the pan with cold oil, add the aniseed petals and stir on a low heat to get the aroma, then add the chopped green onions and stir fry
6. Pour the diced eggplant over medium-low heat and stir fry until the edge of the eggplant becomes transparent and the water becomes wilted
7. Add in diced shiitake mushrooms and stir well
8. Pour the tomatoes and stir well until the soup comes out, add an appropriate amount of boiling water and cook for 2-3 minutes, then add salt and sugar to taste, cook until the seasoning is absorbed and turn off the heat
9. Boil the noodles in a pot of boiling water and cook, pour the toppings on the noodles and eat
Tips:1. Salted eggplant can reduce oil inhalation.
2. The eggplant should be fried so that it is delicious.
