1. Sheep bones.
2. Scallions, fennel, peppers.
3. Fresh eggplant grown in a small yard
4. Put a small amount of oil in a non-stick pan, stir-fry the lamb bones to keep the moisture, add chili and green onions
5. Add boiling water to the lamb bones, simmer on medium heat for half an hour, the lamb bones are 8 minutes cooked
6. Add the eggplant, but it becomes a hob block, and simmer for 20 minutes
7. Add fennel out of the pot.
8. The eggplant is delicious, and the lamb bones are soft and delicious.
Tips:Sheep bones must be fried dry, or the bones are not tasty, do not put water when putting the eggplant, because the eggplant contains water.
