Braised eggplant

for 4 people, (for 20 persons: 10 eggplant and 2 pound of ground pork)

2 eggplants
120-g ground pork
Garlic 6 to 7 gloves
2 anises
½ tablespoon of sugar
dark soy sauce, light soy sauce, salt and white pepper

  • Cut the eggplants in small pieces (cut in half and then in little sticks), soak them in water with salt
  • Marinate the ground pork with cooking wine, pepper, soy sauce and salt.
  • Warm the wok, put oil in it (more than usual), add the pork and fry till the color has changed
  • Change to medium fire and put the drained eggplants into the wok. Use the spatula to press the eggplants to press out the water.
  • The oil goes into the eggplants first, but after a few minutes the oil will go out again. You need some patience to slightly press and cook them until all the water is gone out and the eggplants become thin.
  • Add anises, garlics and sugar
  • When the eggplants become thinner and easy broken, add dark soy sauce, just for the color, not too much, and put salt in it.