A catty of eggplant, cut into hob pieces, marinate with a spoonful of salt for 20 minutes, put two spoonfuls of cooking wine, two star anise (aniseed), three onions, three cloves of minced garlic, two slices of coriander, one spoonful of chopped watercress, one spoonful of soy sauce, one spoonful of sugar and coffee, one spoonful of chicken essence and one spoonful of starch in a bowl, and add water to make a sauce.

Exercise:

1. Squeeze salted eggplant into water.

2. Heat the oil in the pot to 30% heat, pour in the eggplant pieces and stir fry until it turns yellow.

3. Wash the pan, put a little oil, and when it is heated to 50%, add chopped green onion, garlic slices and star anise and stir fry, and pour in eggplant pieces and stir fry.

4. After the eggplant pieces are fried, add cooking wine, all seasonings in the watercress bowl, and thicken half a cup of soup or water.

5. Sprinkle with coriander.

6. Shovel evenly and then take out the pot.