1. Blanch the chicken pieces in a pot, remove and drain

2. Cut green onions into sections and slice ginger

3. Soak vermicelli in warm water

4. Wash the eggplant, peel and cut into pieces

5. Heat the pan with cold oil, add bean paste and stir-fry until fragrant, add green onion and ginger and stir-fry until fragrant

6 .Pour in the chicken pieces and stir-fry

7. Stir-fry until the chicken pieces are slightly brown, add cooking wine and stir-fry evenly

8. Pour in an appropriate amount of water, bring to a boil over high heat, then add a little Sichuan peppercorns, turn to low heat and simmer for about 25 minutes

9. Open the lid, add the eggplant pieces, stir evenly, and cook until the eggplant becomes soft

10. Finally, add the soaked vermicelli and stew together Once soft, add salt according to taste

11. Finished product