preparation materials: chicken, eggplant, sweet potato vermicelli, flour, onion, ginger, pepper, star anise, dried Chili, soy sauce, oyster sauce, cooking wine and salt. 1, flour and water live into smooth dough, covered with plastic wrap and put aside to wake up; 2. Add cooking wine to the chicken in cold water, blanch the bleeding foam, remove it and rinse it off, and control the water for later use; 3, onion, ginger, dried pepper, pepper, star anise; 4. Boil the oil from the pot and saute the materials in the pot; 5. Stir-fry the chicken; 6. Add salt, soy sauce, soy sauce and oyster sauce. The fire will stir-fry for a while; 7, add water to the pot, add more water after the chicken is soaked (the fans absorb water badly), and add sweet potato fans after the water is boiled for 5 minutes; 8, eggplant peeled and torn into strips; 9. Put the torn eggplant in the pot and cook for 5 minutes on medium heat; 1. Add water to the small bowl of dough (the dough does not stick to your hands);

11. Correct a small piece of dough and pat it into such a small cake with both hands; 12. Paste a circle of small cakes, cover the pot and continue to stew for 1 minutes;

13. Turn off the fire and sprinkle some garlic sprouts to freshen up.