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Today we make a simple dish, eggplant fat intestines, with cooked fat intestines to make very simple, after removing the oil, only fragrant and not greasy, with eggplant juice delicious to eat enough.
1. Prepare the ingredients first
Prepare two cooked large intestines into sections, two tomatoes into small pieces, peeled or peeled, then the green onion cut into green onions, ginger into ginger, garlic flattened and cut into minced garlic, and then cut a little onion into strips, put into the bottom of the plate.
2. Remove the oil from the cooked fat intestines.
Boil water in the pot, pour in some white wine to remove fishy, pour the fat intestines into the fat intestines after boiling to remove excess oil, and after opening the pot, pour the fat intestines out with clean water and drain the water for later.
Burn the oil in the pot, pour a spoonful of red Zhejiang vinegar poured on the fat intestines and mix evenly, when the oil temperature is 50% hot, pour the fat intestines into the pot, fry until the skin is hard, that is, fish out the oil control, this step can make the fat intestines taste better.
3. Leave the bottom oil in the pot and start cooking.
First put in the onion ginger garlic minced stir-fry, pour into the tomato crushed stir-fry out of the red juice, you can add a small amount of water, have been frying the tomato into a paste to start seasoning, add salt, monosodium glutamate, sugar, chicken powder, pepper, pour in some cooking wine to fishy, stir open the seasoning, and then pour into the fat intestines to quickly stir-fry evenly, and then pour in a little old soy sauce to adjust the color of the ruddy some, after turning well, you can get out of the pot, after loading the plate sprinkled with green onions delicious.
Pay attention to Ah Fei, there are simple and practical home-cooked dishes for your reference every day, we will see you in the next issue!