How to cook chicken and eggplant stew?

Ingredients: chicken, eggplant, mushrooms.

Seasoning: onion, ginger, garlic, red pepper, aniseed, fennel, pepper, soy sauce, cooking wine, salt, sugar and cooking oil.

Exercise:

1. Cut eggplant into large pieces.

2. Wash the chicken and chop it into small pieces;

Stewed eggplant with chicken

3. Heat it in a pot, add a little oil, and when the oil is hot, add onion, ginger, aniseed and dried pepper to stir fry.

4. Add the chicken pieces and stir well.

5. Stir-fry until the chicken changes color, and stir-fry the fragrance and excess water.

6. Add soy sauce, sugar and cooking wine, stir-fry and color evenly.

7. Put it in a saucepan, add appropriate amount of boiling water, cover the pot and stew for about 50 minutes.

8, medium and small fire, cover and simmer until the chicken is soft.

9. Pour in mushrooms and eggplant, and simmer for 30 minutes on low heat to let the fragrance of mushrooms fully show.

10, add a little salt to taste, collect the juice on high fire, and then turn off the fire and serve.