Step 1: fry the eggplant first. Strictly speaking, it's not fried. It's just to cool the oil. This is a necessary step. The purpose is to soak eggplant in oil to soften it, but it must not turn golden yellow as some recipes say. I think as long as the original white eggplant disappears, from hard to soft but constantly, it will be fine. I use a two-person pot, first brush the pot, then dry it with fire, and pour in cooking oil, not too much. Use the smallest fire at this time, because frying eggplant does not need hot oil, as long as the pot is very hot, the oil temperature is enough. Minimum fire is one of the wonderful uses of German pots, which will be explained later. After the eggplant goes in, turn it slowly, and when it turns from hard to soft, the white color disappears.

Step 2: Then take them out one by one with chopsticks, and don't break them. It doesn't matter if it is broken. Help yourself.

Step 3: Cook vegetables in the pot. Rinse the water in Zyrnior. In order to get rid of the eggplant dropped in the pot, don't. Put a small amount of cooking oil in the pot, and put all the materials in the above picture into the pot. Be careful not to have too little sauce or too much sauce. Then pour in cooking wine, not too much. Stews only need to be steamed.

Step 4: Then cover it. Start stewing. Note that this is the cooking method of two-person pot. As the saying goes, "three frying is better than one stew." Cooking without oil smoke saves manpower, not only fast. At this point, start preparing for the pot.

Step 5: Because the eggplant needs to be moved in when it is cooked to 80% maturity, it needs to be hot. So I boiled a little water in the pot. After the water boiled, I poured it out. At this time, the temperature of the pot is about 100 degrees. In a short time, Zyrnior began to emit a small steam, and then the pot could be cooked, otherwise it would be fully cooked in a short time. Open the lid and stir to make the dishes even. Move to the pot, minimum fire. At this time, clean the couple.

Step 6: Last step, reduce fire. At this time, the food is cooked, and the cooking time is freely controlled. Then serve. Be careful, the pot is very hot.

Experience:

1, this dish is all in the sauce, and the taste comes from the sauce. No need to put salt, just use a little when curing meat. MSG and chicken essence have been removed.

2, eggplant is very oily, and it is very greasy after it is made. In fact, the regular menu has the section of blanching eggplant with hot water to remove oil, which I omitted.