Main ingredients: lamb (fat and thin) 250 grams, eggplant, 750 grams
Seasoning: 8 grams of green onion, 6 grams of ginger, 6 grams of garlic (white skin), 10 grams of coriander, 25 grams of star anise, 25 grams of peppercorns, 3 grams of monosodium glutamate (MSG), 10 grams of soy sauce, 8 grams of salt, 30 grams of vegetable oil
Methods for lamb stewed eggplant:
1. wash lamb, cut into thin slices;2. eggplant washed and de-tipped, cut into pieces;
3. onion, ginger, garlic slices;
4. cilantro washed, cut into segments;
5. will be placed in a pot on the high flame, add vegetable oil to heat, put in the lamb slices gently stirred for a few times, add onion segments, ginger slices, garlic slices, and then put in eggplant pieces gently stirred for a few times, add 400g of broth, and add a few times, and then put in the eggplant pieces gently stirred. A few times, add 400 grams of broth, plus seasonings, peppercorns, soy sauce, refined salt, turning evenly covered with a lid;
6. After the fire burned open to a small fire to maintain the open shape, after 10 minutes to turn once, and then boil, warm the pot for 6 minutes, into the cilantro, monosodium glutamate can be. Hurry up to try, make a belong to your lamb stewed eggplant.
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