Cooking Steps

1. 

   Step1:Clean the chicken breast and cut it into the size you like. Add some sugar and soy sauce. Mix well and marinate for more than half an hou

2. 

   Step2:Clean up the eggplant. Cut it into pieces slightly larger than the chicken. Sprinkle salt, mix well and wait for it to come out of the water

3. 

   Step3:Take the time to cut the zucchini into chicken sized pieces. Try to hold the pickled eggplant in the water

4. 

   Step4:Heat the pot, oil it, shake the pot. Throw the eggplant and zucchini

5. 

   Step5:Pull the small and medium fire to the extent that the color change eggplant of Zucchini has a little scorched edge. The chicken cleaned before layin

6. 

   Step6:Turn up the fire. Pull it a little later. Pull it carefully until the meat is basically discolored. Drench the cooking wine

7. 

   Step7:Just row and pull twice. Add sugar and light soy sauce according to your preference. Turn the heat evenly with a click. Throw a handful of Saint fruit

8. 

   Step8:Close the lid and gulp until the eggplant meat is ripe and the melon and persimmon are soft. It will come out after turning off the fire. It's about five or six minutes

9. 

   Step9:Come on. Open your mouth

10. 

    Step10:Let's go. See you tomorrow