Ingredients details

An appropriate amount of round eggplants

An appropriate amount of green and red peppers

An appropriate amount of vegetable oil

An appropriate amount of refined salt

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An appropriate amount of noodle sauce

An appropriate amount of ginger

An appropriate amount of garlic

An appropriate amount of shallots

An appropriate amount of star anise

An appropriate amount of cinnamon

An appropriate amount of bay leaves

An appropriate amount of sugar

Slightly spicy taste

Burning process

Half an hour Time consuming

Normal difficulty

Steps of braised eggplant

1

Wash the round eggplant and cut into large pieces.

2

Pour vegetable oil (about 500g) into the pot. When the oil is 60% hot, pour in the eggplant pieces and fry over low heat.

3

Fry the eggplant pieces until they become soft and golden in color, then remove and control oil.

4

Wash the green and red peppers, remove the seeds and cut into large pieces.

5

Chop green onions and slice garlic and ginger.

6

Pour a little oil into the pot. When the oil is hot, add chopped green onion, ginger slices, star anise, cinnamon, and bay leaves and sauté until fragrant.

7

Pour in two tablespoons of pasta sauce and stir-fry over low heat.

8

Add in the sliced ??green and red pepper slices and stir-fry until shiny.

9

Pour in the eggplant pieces and stir-fry until covered with sauce.

10

Add one tablespoon of sugar and one tablespoon of water and stir-fry evenly.

11

Add sliced ??garlic, add a little refined salt (the pasta sauce has salt content), and stir-fry evenly.

Tips

1. It is recommended to choose eggplants that are slightly sticky and elastic. Such eggplants will be fresh and tender.

2. Fry the noodle sauce in oil until it is shiny and slightly bubbly.