Ingredients details

2 eggplants

4 fresh mushrooms

Half red pepper

3 pieces of dried Boxiang

50g cashew nuts

30ml glutinous rice wine

Appropriate amount of water starch

25ml soy sauce

5 grams of salt

15 grams of white sugar

15ml Shaoxing wine

5 grams of ginger

3 cloves of garlic

2 chives

Appropriate amount of oil

Bad flavor

Seasoning process

One hour of time

Normal Difficulty

Steps of making Eggplant and Eggplant

1

Wash the long eggplant, peel it and cut it into hob pieces.

2

Wash the mushrooms, dried fragrant peppers, and red peppers and cut into 0.5 cm cubes and set aside.

3

Chop the ginger and garlic into minced pieces and mix evenly, and cut the chives into small pieces.

4

Fry the cashews over low heat until both sides are golden, let cool, put them in a plastic bag, and crush them with the back of a knife.

5

Add glutinous rice wine, soy sauce, salt, white sugar, Shaoxing wine, and water starch into a bowl, mix thoroughly and divide into two portions of sauce for later use.

6

Dry the eggplant pieces until golden, take them out, immerse them in boiling water for a while, take them out and drain them. You can remove the floating oil from the fried eggplants and reduce the oil content.

7

Heat a little oil in the pot, take half of the minced ginger and garlic and sauté until fragrant.

8

Add eggplant and stir-fry, pour in a portion of the sauce and stir-fry quickly, then serve on a plate.

9

Rinse and heat the wok, pour in a little oil, heat and sauté the other half of the minced ginger and garlic until fragrant.

Add shiitake mushrooms, dried fragrant pepper, and red bell pepper and stir-fry evenly.

10

Pour in another portion of the sauce, stir-fry evenly, and pour it over the eggplant.

11

Sprinkle with chopped cashew nuts and diced chives.