1. Soak dry powder skin for later use.
2. Wash all vegetables and cut into pieces with a hob, break the four seasons eyebrows, and slice the sausage.
3. Sauté the scallions, ginger, aniseed, and cinnamon in the wok until the oil.
4. Pour in the sausage and fry until transparent.
5. Put it out into a casserole.
6. Put the base oil into a spoonful of soybean paste and sauté until fragrant.
7. Pour in potatoes and eggplant and stir fry.
8. Until the eggplant is somewhat soft.
9. Pour into the casserole and add water.
10. Add a little dark soy sauce, sugar, boil over high heat and simmer on medium heat for 10 minutes.
11. Put the beans and onions in.
12. Continue to cook until the beans are soft.
13. Put the flakes in the potatoes when they are soft and cook until the flakes are transparent.
14. Add some chicken essence and sesame oil.
15. Add garlic sprouts and coriander and turn off the heat.
Tips:With the addition of soybean paste and dark soy sauce, the sausage also has a salty taste. The taste is already very salty, so no more salt is added.
