How to make a large eggplant vat?

Ingredients?

200g pork belly, two tender eggplants, two eggs, two dried daylilies, 50g dried fungus, 50g dried shiitake mushrooms 8 small rapeseeds, 12 green onions, ginger, garlic and coriander, some aniseed, cinnamon, peppercorns, a small amount of sunflower oil, soy sauce, oyster sauce, salt and sugar.

How to make a large eggplant vat?

1. Wash the ingredients. Soak mushrooms, fungus, and day lily in water for four hours until soft. Reserve the mushroom water for later use

2. Slice garlic, shred green onion, ginger, shred small chives, mince coriander, remove leaves, leave stems and cut into 4cm pieces

3. Cut fungus into small pieces, cut day lily into short pieces, and cut shiitake mushrooms into short slices

4. Cut pork belly into shreds, each one should be fat and thin

5. Peel eggplant

6. Cut the eggplant into 10 cm long strips and cut the rest into small pieces

7. Crack the eggs and wrap the eggplant strips in the egg liquid

8. Add oil to the pan, heat it, and add the eggplant to the pan Fry, don’t take too long, just let the eggs turn slightly yellow

9. Find a large bowl, wash it, and arrange the fried eggplant strips into a bowl shape as tight as possible

10. Leave a small amount of oil in the bottom of the pot, fry the remaining egg liquid into pieces and set aside.

11. Put a small amount of oil in the bottom of the pot, add shredded ginger pork belly and fry until golden.

12. Add the shiitake mushrooms Stir-fry until it turns yellow, add aniseed, cinnamon, light soy sauce, salt and sugar, stir-fry for a while, add fungus, day lily and eggs, add a bowl of mushroom water and continue to stir-fry, simmer in a pot to reduce the water, add garlic slices and minced green onions before serving. Pick out the aniseed and cinnamon

13. Put the stir-fried vegetables into the eggplant bowl, and add the remaining eggplants on top.

14. Add enough water to steam in the steamer and steam for 45 minutes

15. Steam the eggplant while the rapeseed is cooked in boiling water and set aside for later use

16 .Take the eggplant bowl out of the steamer and place it upside down on a sea plate.

17. Carefully remove the bowl and arrange the rapeseed in a circle

18. Pour the water-starch oyster sauce and light soy sauce on the eggplant

19. On the eggplant Arrange shredded green onions and coriander sticks, fry a small amount of hot fried Sichuan peppercorns, remove the Sichuan peppercorns and pour hot oil on the shredded green onions.