Fried and stewed eggplant with northeast sauce
In winter, people in Northeast China like to eat stew, especially with northeast sauce. This time, it is different from the previous sauce stew. It is fried in oil first, and then stewed with a little water. Therefore, it tastes very fragrant. With a few spicy peppers, it is not enough to make a big pot of this meal
Ingredients
2000g eggplant4 tablespoons oil
4 peppers
Proper amount of salt
1 tablespoon thirteen spices
1 tablespoon soy sauce
1 section onion
1 tablespoon cooking wine
4 cloves garlic
Directions
Step 1
Prepare the eggplant. Choose the finer one
Step 2
Put a little more oil in the pot than usual and fry the eggplant
Step 3
Prepare the Northeast sauce, add soy sauce, thirteen spices, cooking wine and a little water, and turn the sauce on
Step 4
Cut the onions and garlic
Step 5
Bring out the fried eggplant
Step 6
There's a lot of oil left in the pot. It's okay. You don't have to take it out. You can use it directly
Step 7
Pour in the sauce
Step 8
Pour in shallots
Step 9
Fry the sauce until fragrant and cooked
Step 10
Pour in eggplant
Step 11
Pour in boiling water and simmer over high heat for about 10 minutes
Step 12
Cut the pepper well. This pepper is so hot. At this point, a big pot is hot
Step 13
When the soup is a little dry, break the eggplant
Step 14
Pour in pepper
Step 15
Pour in garlic when you get out of the pot