Ingredients: 250g of mutton (fat and thin) and 750g of eggplant.

Seasoning: 8 grams of onion, 6 grams of ginger, 6 grams of garlic (white skin), 6 grams of coriander 10, 25 grams of star anise, 25 grams of pepper, 3 grams of monosodium glutamate, 8 grams of soy sauce 10, and 30 grams of vegetable oil.

Mutton stewed eggplant;

1. Wash and slice mutton;

2. Eggplant is washed, pedicled and cut into hob blocks;

3. Slice onion, ginger and garlic respectively;

4. Wash and cut the parsley;

5. Put the pot on high 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 400 grams of broth, add star anise, pepper, soy sauce and refined salt, stir well and cover the pot;

6. After the fire starts, keep it on low heat, turn it once after 10 minutes, then boil it, stew for 6 minutes, and add coriander segments and monosodium glutamate. Try it quickly, and make mutton and eggplant stew yourself.

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