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 eggplant
4 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