Braised Eggplant
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Instructions
Ingredients
1
Peel and remove tendons from eggplant, shred it, wash, cut off head and tail, then break the eggplant by hand.
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2
Heat vegetable oil in a pan, add chili peppers, stir-fry eggplant over high heat until all sides are flipped.
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3
Add cooking wine, meiweixian soy sauce and dark soy sauce for coloring, turn to medium-low heat, flip occasionally, cook without adding water for 20 to 30 minutes until eggplant softens.
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4
Add white sugar, then turn to high heat to collect the sauce until the eggplant is tender and soft.
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