Spicy chicken eggplant

Last time I made fish-smelling eggplants, it felt a little timid. After eating it, it feels a lot less, uh, mostly without tweak inside. Cheese is a very well prepared dish, which can be fertilized, cooked after fried, and co-ordinated with other vegetables and vegetables. But I think eggplant is a very fat vegetable, like carrots, and if you don't get oil or meat in it, the eggplant will be sour and bitter. It's really nice to put the eggplant on the chicken leg and put sugar, vinegar and so on and cook it close to fish。

Recipe Recommendations

long eggplant appropriate amount
chicken legs appropriate amount
red bean paste appropriate amount
cooking wine appropriate amount
soy sauce appropriate amount
balsamic vinegar appropriate amount
white sugar appropriate amount
onion appropriate amount
Jiang appropriate amount

slightly spicy
burn
three-quarters of an hour
simple

Steps for Spicy chicken eggplant

The chicken leg was cleaned and cut into small pieces and poured into a spoonful of wine。

Pour half a spoonful of sauce, pickle for 30 minutes。

A long eggplant wash, and then a roller, and a ginger cut。

Oil in the pot, 70% hot, put in the eggplant block, make a little yellow and then get it out, and hold the oil。

I'll make gold and oil out of salted chicken legs。

Save the oil in the pot and put it in the onion。

Put in a big spoon of red soy sauce and make red oil。

Put it in chicken and eggplant。

Put in half a spoon of sugar。

A third of the spoon sauce, a spoonful of wine, half a spoon of vinegar。

Down into diluted water starch, do not flip the little fire stew for 10 minutes。