Cut eggplant into pieces (strips can also be used) with a hob, soak it in salt water (not easy to turn yellow), and steam it in a plate for 8 minutes.

Marinate the chicken leg with soy sauce, black pepper and houzhu sauce for a while.

Heat the pan, put oil, fry the salted chicken in the pan, sprinkle some boiling water on the lid and stew until cooked.

Put the steamed eggplant into the pot and stir-fry it with the chicken for a while.

You can eat the plate!