1. Prepare the materials first.
2. Chop the chicken first.
3. Ginger, garlic smashed, tomato and eggplant diced, green onion cut into sections.
4. Heat the pan, add the lard and then add the chicken nuggets to stir fry.
5. When the chicken turns yellow, add 1 teaspoon of rice wine and stir fry.
6. Add rice wine and stir fry for 2 minutes, then add 1 tsp of oil and stir fry for 2 minutes.
7. Scoop in a bowl until the meat is colored and set aside.
8. Stir fragrant ginger with fried chicken oil.
9. Stir-fry the garlic for 1 minute, then add the tomatoes and saute until fragrant.
10. When the tomatoes are fragrant, add the chicken and add a little salt.
11. Wait until the meat is fried for 2 minutes and then take it out.
12. Pour the fried meat into a bowl and add the scallions.
13. Cover the fresh-keeping mold and place it in a steamer to steam for 30 minutes and take out to cool for 1 minute.
14. Take a plate and put greens on the side, then pour the chicken on the plate and you can eat it.
