Step 1

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Wash mutton and cut it into thin slices.

Second step

Wash the eggplant and tear it into strips by hand (tear it before frying, otherwise the eggplant strips will turn black easily)

Third step

Slice onion, ginger and garlic, and cut parsley for later use.

Fourth step

Heat vegetable oil in the pan, add mutton and stir-fry a few times, add onion, ginger and garlic slices, add eggplant and stir-fry a few times, add 400g of water, add aniseed, pepper, soy sauce and salt, stir-fry evenly, and cover the lid.

Step five

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After the fire boils, simmer on low heat, turn it once after 10 minutes, boil it again, simmer on low heat for 6 minutes, and add coriander segments and chicken essence.