Ingredients

150g beef tenderloin

750g eggplant

Adequate amount of oil

Adequate amount of salt

40ml light soy sauce

20ml oyster sauce

2 aniseeds

Appropriate amount of sesame oil

Steps

1

Wash and peel the round eggplant, cut into two and four pieces.

2

Cut into 1.5cm thick slices, punch half the thickness of the eggplant slices, and cut lengthwise with a straight knife.

3

Straight knife for cutting flowers horizontally

4

Pour oil into the electric baking pan and fry the side without the flower blade downward until brown Flip over

5

Fry the eggplant until soft, and set aside until golden on both sides

6

A piece of beef tenderloin, cut into small pieces Use starch to mix evenly.

7

Cut the ginger and garlic into broken rice

8

Put 2 aniseed into the oil in the wok and stir-fry over low heat. Fragrance

9

Add ginger, garlic and crushed rice and stir-fry until fragrant

10

Add diced beef and stir-fry over high heat until it changes color.

11

Add light soy sauce, oyster sauce, salt to taste, add appropriate amount of water and bring to a boil.

12

Add the fried eggplant

13

Cover the pot and cook over medium heat for 2 minutes

14

Open the lid. Do not stir with a spatula. Pick up the wok and shake it. When the soup is almost gone, add sesame oil

15

Pour it directly onto the plate.

Tips

1. Cut the eggplant with a knife to make it easier to taste. 2. Using an electric pan to fry eggplant requires relatively less oil. 3. Eggplants without skin are very easy to fall apart, so do not use a spatula to turn the eggplants, just shake the wok or push gently.