Seasoning: onion 8g ginger 6g garlic 6g coriander 10g octagonal 25g pepper 25g monosodium glutamate 3g soy sauce 10g salt 8g vegetable oil 30g each.

Mutton stewed eggplant;

1. Wash mutton and cut into thin slices;

2. Wash the eggplant, remove the pedicle and cut it into hob blocks;

3. Slice the onion, ginger and garlic respectively;

4. Wash coriander and cut into sections;

5. Put the pot on a big fire, add vegetable oil to heat it, add mutton slices and stir-fry for a few times, then add onion slices, ginger slices and garlic slices and stir-fry for a few times, add 400g of stock, add aniseed, pepper, soy sauce and refined salt, turn well and cover the pot;

6. After the fire starts, keep it on low fire, turn it once after 10 minutes, then boil it, simmer for 6 minutes, and add coriander segments and monosodium glutamate.

For more information about stewed eggplant with mutton, please see Mint.com Food Bank/Restaurants/stewed eggplant with mutton.