Braised Eggplant
Eggplant chunks are pan-fried until softened, then braised with carrot in a savory soy broth and finished with green pepper and garlic, yielding a velvety, deeply flavored dish that soaks up every drop.
Instructions
- 1
Wash the prepared ingredients.
- 2
Cut the eggplant into diagonal pieces, and stir-fry them in the pan with an appropriate amount of cooking oil.
- 3
Stir-fry the eggplant until it wilts.
- 4
Add an appropriate amount of cooking wine, light soy sauce, and boiling water, then add carrot slices and simmer for a while.
- 5
Cut the green pepper into diamond-shaped pieces.
- 6
Finally, add the green pepper slices and minced garlic, simmer over medium heat for 5 minutes to reduce the sauce, then add an appropriate amount of chicken bouillon.
- 7
Serve the stewed eggplant onto a plate.
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Ingredients
Main Ingredients
- Long eggplant3 stick
- chili pepper1 piece
- Carrot1 piece
Auxiliary Ingredients
- minced garlicto taste
Seasonings
- Edible oilto taste
- cooking wineto taste
- light soy sauceto taste
- Saltto taste
- chicken essenceto taste