Braised Eggplant

Ingredients: 2 long eggplants, 100 grams of pork belly, 1 chili, 5 cloves of garlic, appropriate amount of oil, 2 tablespoons of seasoning soy sauce, 1 tablespoon of sugar, and 2 tablespoons of wine. Method 1. Cut the eggplant vertically into 4 strips, then cut it into sections crosswise, and cut the pork belly into shreds. 2. Slice the peppers and smash the garlic. 3. Heat the oil, put the eggplant into the pot and fry it immediately. 4. Put two spoons of oil in the pot, first sauté the chili pepper and garlic, then add the shredded pork and stir-fry until it changes color, then add the fried eggplant, add soy sauce, sugar, wine and a little seasoning, take it out of the pot and serve it on a plate. Ingredients: Eggplant (2 pieces), pork (2 taels), green onion (1 piece) Ingredients: Oil (15 tablespoons), salt (1/3 tablespoon), soy sauce (1 tablespoon), chicken powder (1 tablespoon), cornstarch (1 tbsp) 1 Wash the eggplant, remove the head and tail, cut into hob shapes, soak in water, drain, sprinkle with a little starch and mix well. Remove heads and tails of green onions, wash and cut into sections. 2 Wash and slice the pork, mince it into puree, add 1/2 tbsp soy sauce, 1 tbsp cornstarch, 1/2 tbsp oil and 1/3 tbsp chicken powder, mix well, marinate for 10 minutes to infuse the flavor 3 Pour 3 tbsp oil into the pot Heat up, add minced meat and stir-fry until meat color turns white, then remove and set aside. 4 Continue to add 10 tablespoons of oil, sauté the green onions, add the eggplant and stir-fry quickly over high heat, add 5 tablespoons of water and stir-fry until the eggplant becomes soft and watery, about 5 to 6 minutes. 5 Pour in the previously fried minced meat and stir-fry for 1 minute, then sprinkle with 1/3 tablespoon of salt, 1/5 tablespoon of chicken powder and 1/2 tablespoon of soy sauce to taste, and you’re ready to serve! Ingredients: 1. One pound of eggplant, cut into hob pieces, mix well with a spoonful of salt and marinate for 20 minutes. 2. Two spoons of cooking wine. 3. Two roses of anise (aniseed). 4. Three green onions, chopped. 5. Three cloves of garlic, sliced. 6. Two coriander stalks, chopped. 7. Put one spoon of watercress, one tablespoon of soy sauce, one coffee spoon of sugar, and one coffee spoon of chicken essence into a bowl. 8. Add one tablespoon of starch to water to make gravy. Method: 1. Squeeze out the water from the pickled eggplant pieces. 2. Heat the oil in a pan until it is 30% hot, add the eggplant cubes and stir-fry until they turn yellow, then place them on a plate. 3. Clean the pot, add a small amount of oil, and when it is 50% hot, add the chopped green onions, garlic slices, and star anise and stir-fry until fragrant, add the eggplant cubes and stir-fry. 4. When frying the eggplant cubes, add cooking wine, all the seasonings in the watercress bowl, half a cup of soup or water and bring to a boil to thicken. 5. Sprinkle in coriander.