Stewed potato and eggplant with chicken legs is a special stew in Northeast China. It is made by frying chicken legs, potatoes, eggplant and auxiliary materials in a pot, and then adding water to stew together. It is rich in taste, delicious and unique in flavor. The following introduces the home-made practice of stewed potatoes and eggplant with chicken legs.

Tools/materials 1 chicken leg, 1 potato and 1 eggplant.

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

0 1 Wash the chicken leg with water, drain the water and chop it into pieces.

Peel potatoes, clean them with water, control the moisture and cut into pieces.

Wash the eggplant with water, control the moisture, and break it into pieces by hand.

Cut onion, ginger and garlic into sections for later use.

Heat the oil in the pot, add a spoonful of sugar after the oil is hot, and stir-fry the sugar until it changes color. Stir-fry until the sugar foams and turns red. Add chicken legs and stir fry.

Add cooking wine and soy sauce and stir-fry until the chicken legs are colored. Add pepper, star anise and onion ginger and stir well.

Immediately add potatoes and stir fry for two minutes, add eggplant and stir fry, and add salt and garlic.

Stir-fry until the eggplant is soft and has no moisture. Add water, water and potato eggplant, bring to a boil, then turn to low heat and simmer. Stew the potatoes and eggplant until they are rotten (you can insert them thoroughly with chopsticks), add monosodium glutamate and turn off the heat.