1. Cut the hob into pieces and soak them in light salt water for 15 minutes.
2. Wash the fresh scallops, mince the peeled pork belly, cut the onion into two, and cut the Chaotian pepper into oblique slices.
3. Put an appropriate amount of oil on the pot and heat it to 60% heat, add the eggplant chunks and fry until the edges shrink, remove the oil control.
4. Boil the bottom oil to 80% hot, add the eggplant and fry it quickly until the surface of the eggplant becomes firm, remove it and set aside.
5. Heat an appropriate amount of oil in a clay pot, add onion and garlic and stir-fry to create a fragrant aroma.
6. Add minced meat and fresh scallops and stir fry for a while.
7. Cook into 2 tablespoons of rice wine.
8. Mix in light soy sauce, dark soy sauce, sugar, and add broth.
9. Cook on high heat until the soup is slightly thick.
10. Add eggplant, chili, and basil and stir fry quickly.
11. Pour in water and starch to thicken, and the soup can be out of the pot after it thickens.
Tips:1. The eggplant skin is thin, the fiber is finer, and the meat is waxy and tender. The round eggplant skin contains less water, the fiber is thicker, and the taste is definitely harder. Therefore, the round eggplants are mostly fried and stewed, and the long eggplants are steamed and mixed.
2. Fresh scallops can be replaced with scallops or dried clams, which will have a stronger flavor.
3. General herbs have medicinal effects. Basil is used for medicinal purposes. You can rub the leaves on the skin and let the juice penetrate into the skin to prevent mosquito bites and relieve itching.
