How to make sweet and sour bergamot eggplant

We call people who like to eat "foodies". Of course, foodies are loyal to food. While enjoying eating, many foodies also like to praise the people who make these delicacies, making those who make these delicacies feel a long-lost pleasure. Today I will introduce to you the method of making sweet and sour Buddha's hand eggplant, so that you can once again experience and enjoy the joy after success!

1. Main ingredients.

2. Peel the eggplant and cut it in half. Then cut it lengthwise without cutting off one end. Dust with cornstarch.

3. Heat the oil in the wok and fry the eggplant.

4. Fry until golden brown and remove from the pan.

5. Fried eggplant.

6. Pour oil into the wok, add star anise and fry until fragrant, then add minced meat and stir-fry.

7. After the minced meat releases oil, add cooking wine to remove the fishy smell. Add chopped green onion, ginger and five-spice powder and stir-fry.

8. After frying the scallion and ginger, add tomato sauce, sugar, light soy sauce and a little water.

9. Add the fried eggplant and minced garlic and cook until the flavors are absorbed.

10. When the soup becomes thick, sprinkle in a little chopped green onion, drizzle with sesame oil, and turn off the heat.

11. It tastes sweet and sour, and is soft and glutinous. It is very delicious.

It is not difficult to make sweet and sour Buddha's Hand Eggplant, as you can see from the steps above. Now, you can go to the kitchen and try it. Only after you put in the effort will you discover how delicious this dish is.