raw materials: chicken, eggplant, flour, seasoning

the method is very simple. cut the eggplant into pieces, marinate it with salt and squeeze it. That is, chop the chicken into small pieces, beat an egg and add a little flour to mix well until the chicken pieces are wrapped in flour. Cut eggplant into pieces, marinate with salt and squeeze water. Heat the oil in the pan and fry some onion, ginger and pepper, then stir-fry the chicken pieces in the pan until they are golden brown. At this time, add the eggplant and add some salt, soy sauce and water. Then add water to the flour and make up. Make sure that the dough is not hard. If you like to eat soft cakes, don't knead them repeatedly. If you like to pull them tightly, knead them a few times. When the pot is boiled, you can smash them into small pieces and paste them around the dishes. Remember that the lower part of the cakes should be in the vegetable water. All right. Put a bowl with cold water on the lid of the pot, first burn it for a while, then simmer it for a while, and then the water in the bowl will be hot.

The chicken made in this way is tender, and the unique flavor of the chicken is kept. If there is no chicken, you can just use eggplant, and that will become a pot of eggplant.