A big, fat eggplant

Three pieces of soybean

Two fennel

verdant

energy

Soy sauce (soy sauce) 5 tablespoons (5 tablespoons) or more.

Proper amount of salt

Proper amount of sugar

Sesame oil right amount

Step 1

Making dried eggplant: cut the eggplant into thick slices with the thickness of 1cm (too thin in the picture). Leave a gap in the oven door of 100℃ or 200℃ and bake for more than an hour until it is basically dry. Remember to turn the middle over and don't burn it.

Second step

If the eggplant is baked hard, soak it in soybeans for an hour and cut it into small pieces of water for later use.

Third step

Stir-fry the aniseed with hot oil in the onion and ginger slicing pot, and add the onion and ginger to make it fragrant.

Fourth step

Saute soybeans and dried eggplant with soy sauce.

Step five

If the water in the pot is not dried eggplant, you can pour the water in the dried eggplant.

Step 6

Bring the fire to a boil and simmer for about 30 minutes. Collect the fire juice and taste the salt to see if it is necessary to add salt.

Step 7

Put some sugar and sesame oil before cooking.