the first dish I learned was to cook eggplant. Now, it's also my specialty.

I once saw a program introducing an artist from Taiwan Province on TV. The artist demonstrated on the spot and cooked eggplant, which left a deep impression on me. Later, I began to learn to cook this dish myself. I have a friend who has a unique understanding of food. He taught me how to cook eggplant, which is similar to what I saw from Taiwan Province artists on TV. In this way, I, a person who doesn't often cook and cook, have mastered the skill of cooking eggplant and have my own "signature dish". Every time I show my hand to others and bring this dish to the table, I get a compliment.

This method of cooking eggplant is very simple, and even people who can't cook can master it. The steps are as follows:

1. Choose two fresh and tender eggplant and wash them. Break it into small pieces (you can't cut it with a knife).

2. Prepare some minced garlic. Pork belly can be cut into diced meat and sliced meat.

3. Pour peanut oil into the pot and heat it.

4. Add pork belly and stir-fry until it changes color.

5. Add minced garlic and stir-fry until garlic smells.

6. Add the eggplant and stir-fry until it becomes soft. If the eggplant doesn't produce water and the bottom of the pot is dry, you can also put a very small amount of water according to the situation to prevent the pot from drying.

7. Add a proper amount of salt. Pour in soy sauce or soy sauce and stir fry. When you feel that soy sauce has been stained into eggplant, add a spoonful of sugar, continue to stir fry for a few times, pour in proper amount of cooking wine and monosodium glutamate, and take out the pot.

this roasted eggplant is deep, bright and delicious. Salty, fragrant and sweet together. It can be served with wine or with meals. Friends may wish to have a try.

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