1. Wash the shiitake mushrooms and soak, remove the stalks and dice, wash and dice the eryngii mushrooms.
2. Wash the chicken breasts, pat the chicken with the back of a knife and dice the chicken, mix well with salt, cooking wine, egg white and starch and marinate for 15 minutes.
3. The eggplant is peeled and diced, soaked in salt water, and squeezed out the water.
4. The bamboo shoots are hulled and diced, the fragrant dried and diced, the cooked pine nuts and candied fruit are set aside.
5. Heat the oil in the pan, add the fragrant and stir-fry until golden brown and remove.
6. Leave the oil in the pot, add the cashew nuts and fry them out.
7. Heat the oil in the pan, add the chicken and fry until the flesh turns white.
8. Add the blanched bamboo shoots and chicken, stir fry a few times and remove them.
9. Heat the oil in the pan, add the eryngii mushrooms and shiitake mushrooms and stir-fry for a while.
10. Heat oil in a pot and add star anise, stir fry until fragrant, remove.
11. Add chicken and bamboo shoots and stir fry.
12. Add eryngii mushrooms and shiitake mushrooms and stir fry.
13. Add oyster sauce and light soy sauce.
14. Add chicken and bamboo shoots.
15. Continue to stir fry.
16. Finally, turn off the heat, add the nuts and candied fruit, stir and stir evenly.
Tips:Dice the eggplant and soak it in salt water to prevent oxidation of the eggplant. Squeeze out the water after removing it.
