How to cook spiced eggplant

Although there are many restaurants outside, if you look closely, you will find that there are only these types: malatang, dumplings, hot pot, and stir-fried dishes. Perhaps, the dishes in these restaurants taste a lot of "flavor", but most of it is due to the seasoning. You can do better at home if you want. So, now let me introduce to you the method of blanching spiced eggplant.

1. Use garden eggplant, peel and dice, sprinkle with a little salt and marinate to dehydrate, cut tomatoes into thick slices first, then dice, dice green onions, slice pork belly

2. Be sure to heat the pan and oil, then add the ginger slices first so that the meat will not stick to the pan. After the pork belly is fried and the oil is released, add the aniseed. When the aniseed is tasty, add salt, sugar and dark soy sauce and stir well.

3. Then add eggplant and tomatoes, stir well, and simmer for three minutes.

4. Add diced green onion, five-spice powder, MSG, and sesame oil before serving. Stir well and serve.

5. Put the cooked noodles into a bowl and put the blanched eggplant into a plate

I have introduced the five-spice eggplant. I wonder if you have understood it? To put it another way, if you read it carefully a few times, you will definitely be able to fully grasp it. Once you have mastered it, all you need to do is put it into action, because delicious food is made through practice.