[raw materials] eggplant

[auxiliary materials] oil, salt, garlic, onion, ginger, soy sauce, aged vinegar, cooking wine, sugar and starch.

[Practice] A spoonful of soy sauce, a spoonful of aged vinegar, a spoonful of cooking wine, half a spoonful of sugar, and a proper amount of salt are mixed into a bowl of juice for later use.

2. Cut the eggplant into hob blocks, add them into a pot with light salt water and soak for about 2 minutes. Take out the soaked eggplant and drain it. Use kitchen paper to absorb the surface water.

3. Heat the oil in the pan, add eggplant and fry until the eggplant is slightly soft. After heating the oil in the pan again, fry the eggplant in the oil pan again. Pour out all the oil of fried eggplant, leaving only a little oil, and stir-fry onion, ginger and garlic until fragrant.

4. Add the prepared bowl juice and bring it to a boil. Add the fried eggplant into the soup and stir-fry it quickly until the soup is slightly exhausted. Add water starch to collect the juice and turn off the heat.

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[Practice] Squeeze the salted eggplant pieces to dry.

2. put the oil in the pot and heat it to 3%, then pour in the eggplant pieces and stir fry until it turns yellow.

3. Wash the pan, add a little oil, and when it is heated to 5%, add chopped onion, garlic slices and star anise to stir-fry until fragrant, then pour in eggplant pieces and stir-fry.

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

5. sprinkle with coriander.