Chicken legs stewed potatoes and eggplant is a northeastern special stew. It is the chicken thighs, potatoes, eggplants, with auxiliary materials with the pot stir-fried, and then put into the water together with the stew made of rich texture, delicious flavor, unique flavor. The following is a home-style approach to chicken thighs stewed potatoes and eggplant.

1 chicken thigh, 1 potato, 1 eggplant.

Onion, ginger, garlic, salt, monosodium glutamate, pepper, star anise, cooking wine, sugar, soy sauce, oil.

chicken thighs cleaned with water, dry water, chopped into pieces.

Potatoes peeled, cleaned with water, dry water, cut into pieces.

Eggplant cleaned with water, dry water control, break into pieces with hands.

Chop green onion, ginger, garlic, spare.

Heat oil in a pan, add a spoonful of sugar when the oil is hot, stir fry the sugar to color. Stir fry until the sugar foams and turns red, then add the chicken thighs and stir fry.

Add the cooking wine, soy sauce, stir fry, stir fry until the chicken thighs color, add peppercorns, star anise, green onions, ginger stir fry.

Immediately into the potato stir-fry, potato stir-fry two minutes of time, into the eggplant stir-fry, add salt, garlic.

Fried until the eggplant becomes soft, no moisture, put the water, water and potatoes and eggplants a flat, high heat boil, turn on low heat and stew. Stew until the potatoes and eggplants rotten paste (with chopsticks can be inserted through), add monosodium glutamate, turn off the fire can be.