How to make lamb stewed with eggplant, it tastes better this way

Lamb is a warm and nourishing ingredient. Eating lamb regularly can enhance the body's immunity and relieve symptoms such as fear of cold. Mutton has now become a common delicacy in families. Eggplant is also rich in nutritional value and can supplement the human body with various minerals. Today, I’d like to introduce how to cook lamb stewed with eggplant.

Mutton is hot in nature and sweet in taste, making it an excellent food for tonic and yang-replenishing in winter. Traditional Chinese medicine believes that it can help boost the primordial yang, replenish essence and blood, treat lung deficiency, and relieve strain, and it is a nourishing and strengthening medicine. "Bencao Congxin" says that it can "replenish deficiency and fatigue, increase energy and strength, strengthen the yang, stimulate appetite and strengthen strength." Li Gao of the Jin Dynasty said: "Mutton is a tangible thing that can replenish the Qi of tangible muscles. Therefore, it is said that replenishment can remove weakness. Ginseng and mutton are similar. Ginseng replenishes Qi, and mutton replenishes the body. Those with the same flavor as mutton both replenish blood deficiency, because when Yang grows, Yin grows."

Cuisine and efficacy: Home-cooked recipes to replenish yang, recipes to strengthen the waist and kidneys, recipes for cold limbs and fear of cold, recipes, process: stew

Ingredients for Lamb and Eggplant Stew: Main ingredients: 250g lamb (fat and lean), 750g eggplant

Seasoning: 8g green onion, 6g ginger, 6g garlic (white skin), 10g coriander, 25g star anise, 25g pepper, 3g MSG, 10g soy sauce, 8g salt, 30g vegetable oil

Method of stewing mutton with eggplant: 1. Wash the mutton and cut into thin slices;

2. Wash the eggplants, remove the stems, and cut into dices;

3. Slice the green onion, ginger and garlic separately;

4. Wash the coriander and cut into sections;

5. Put the pot on high heat, add vegetable oil to heat, add lamb slices and stir-fry for a few times, add scallion, ginger, garlic slices, and eggplant cubes and stir-fry for a few times, add 400 grams of broth, add star anise, pepper, soy sauce, and salt, stir evenly and cover the pot;

6. After the fire boils, switch to low heat and keep it boiling. Stir once after 10 minutes, bring to a boil again, simmer for 6 minutes, add coriander and MSG.