Preparation materials: chicken, eggplant, sweet potato vermicelli, flour, onion, ginger, pepper, star anise, dried Chili, soy sauce, oyster sauce, cooking wine and salt. 1, add water to the flour to make a smooth dough, cover it with plastic wrap and put it aside for proofing; 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; 10, add water to the small bowl of dough (dough does not stick to hands);

1 1, 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 10 minutes;

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