Garlic andstar aniseare perfect for cookingeggplant,and as the seasons change, they have been joined by new elements,mung beans,which are enriched with a sweet bean sauce,yielding a dual enhancement in both taste and nutrition.

Ingredients:

　　2 long eggplantscut into 3 cm dice, 200g of water-soaked mung beans,1 piece of pork bellycut into 1 cm cubes, 3 cloves of garlic cut into slices,1 teaspoon minced ginger (5g),2 star anise pods, 4 tablespoons (60ml) of bean sauce,

1 tea soy sauce (5ml), 1 tablespoon (15g) of sugar, 1 tablespoon (15ml) of cooking wine,

500 ml oil (actual consumption: 20ml),and 2 tablespoons (30ml) of water-starch slurry.Steps:Wash the long eggplants and cut off the stem, then peel them and dice them into 3 cm pieces.

Shred the green onion into strips.Clean and dry the pork belly,then cut it into 1 cm cubes.

Boil water in a pot and add the soaked mung beans,

caramelize them for 10 minutes, then drain and set aside.

Heat oil in a wok over medium-high heat until hot, then deep-fry the eggplant pieces to a light brown color and remove to drain excess oil.

In the same wok with some remaining oil,

slowly cook the pork belly cubes for 3 minutes, followed by adding star anise, garlic slices, green onion strips, and ginger,then add cooking wine, bean sauce, sugar, soy sauce, and a little water to stir-fry.Finally, mix in the eggplant pieces and mung beans, then thicken with water-starch slurry and cook until the sauce thickens.

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