Stewed Vermicelli with Minced Pork and Eggplant (super ricey)

Instructions

1. Cut the eggplant into chunks, stir with a spoonful of salt and let sit for 10-20 minutes to get out the water;

2. Coat eggplant with cornstarch and set aside;

3. Heat the pan with cold oil, sauté the diced red onion, green onion, ginger, garlic, star anise and dried chili pepper, and set aside; (Today, the red onion is not available, so I used onion instead.)

4. Hot pan cold oil, a lot of oil, stir fry eggplant until brown;

5. Add green onion, ginger, garlic, chili pepper and red onion and stir fry together, serve and set aside;

6. Stir fry the minced meat to remove the water vapor, then add the red bean paste, cooking wine, dark soy sauce and a little bit of salt and stir fry again;

7. Add eggplant and stir-fry;

8. Pour into the cast iron skillet and set aside;

9. Add a good amount of water to the frying pan, bring to a rolling boil and pour into the cast iron skillet and simmer for 5-10 minutes;

10. Add the soaked vermicelli and simmer for 5-10 minutes;

11. Stir and garnish with chopped scallions or broccoli.