Stewed Achyranthes bidentata with eggplant juice

Stewed Achyranthes bidentata with eggplant juice

Introduction:

"When cooking some ingredients, I have a strong sense of mission. 90% of the working ingredients have been completed. All I need to do is to use the fire to release these wonderful flavors. Eggplant juice, Achyranthes bidentata and Anchovy not only have the temptation of offbone, but also can be combined with spaghetti or bread to become a more grand meal. Finally, roast almond slices and crushed Italian celery. Enjoy carefully

Production steps:

Materials required:

Achyranthes bidentata: moderate

Canned tomatoes: 2 / 3 cans

Anchovy: 2-3 pieces

Beef soup: right amount

Red onion: one

Salt free butter: 50g

Olive oil: 1TBS

Salt: right amount

Grind black pepper: right amount

matters needing attention:

Production difficulty: simple

Process: simmer

Production time: several hours

Taste: sour and salty