Vermicelli and Eggplant Pot

Overview

Soft, smooth and spicy, it's a comforting meal.

vermicelli, soak in warm water until soft.
Cut 4 pieces of garlic and 50 grams of beef into pieces.
eggplants, washed and removed from the stems;
Cut into long strips and soak in a bowl of water with 0.5 teaspoon of salt.
Heat 0.5 tablespoons of vegetable oil, add beef cubes over low heat, and spread until they change color;
Set aside the beef cubes, add 1.5 teaspoons of bean paste, 1 pinch of Sichuan peppercorns, and 0.5 teaspoons of sugar and fry until fragrant;
Add the eggplant strips and garlic and stir fry, add a bowl of water and bring to a boil over high heat;
Cook until the soup water is reduced by half, add the drained vermicelli, and change to medium heat (turn the pot halfway to prevent sticking);
Heat until the oil spits out, add 0.5 tsp chicken essence, 1 tsp vinegar, 1 tsp sesame oil, stir well and bring to the pot (the juice is completely reduced, and the dry flavor will be better), and sprinkle with green onions.