Illicium verum; Brew juice; Garlic; Onions;

1

Cut the eggplant into strips (it can be cut into hob blocks or any shape you like);

2

Sprinkle salt on eggplant, marinate for 20 minutes, stir-fry twice in the middle;

three

After the eggplant kills a lot of water, drain and squeeze the water;

four

Take an oil pan, cool the oil in a hot pan (use half the oil in the whole plate), heat it, and then add pickled pepper strips to stir fry;

five

Until the whole eggplant becomes soft and transparent;

six

Take another oil pan (use half the oil in the whole plate). When the oil is hot, add star anise and minced garlic, stir-fry minced garlic and star anise (if meat or diced fish is used, it can be added before this step);

seven

When the minced garlic turns golden, add tomato strips and stir fry; Cook cooking wine, light soy sauce, aged vinegar and a little sugar, stir-fry a few times (if you like the soft and rotten taste of eggplant, you can add some water or broth to stew it a little);

eight

Pour in the sauce, stir-fry until the soup thickens, sprinkle with monosodium glutamate and chopped green onion and serve.