Farmhouse Braised Eggplant

1. Material drawings.

2. Wash the eggplant and prepare to cut it with a raincoat knife. Novice players can put chopsticks on both sides of the eggplant and cut it with a straight knife (the knife is perpendicular to the eggplant and cuts downwards), without cutting each knife.

3. Flip the eggplant upside down and cut it diagonally (the angle between the knife and the eggplant is 45 degrees, cut vertically without cutting each blade).

4. Cut raincoat eggplant.

5. Change the ingredients to a knife.

6. Slice the meat and add salt, cooking wine, and stir well.

7. Prepare about 40 grams of soy sauce.

8. Coat the cut eggplant with starch.

9. Start the frying pan and fry the eggplant in oil for a while. It doesn't need to be fried too hard, just fry it for a while. Gently remove the eggplant and drizzle it with oil. The eggplant that has been oiled has already softened and collapsed,

10. Pour out the oil, leave a little oil, stir fry until fragrant. Add the marinated meat and stir fry until fragrant.

11. Pour the soybean sauce into the pot, fry the eggplant and bring it back to the pot. Add a little water or high broth, and simmer over low heat until the eggplant becomes flavorful.

12. Add scallions to the wok and serve.