Kariruya eggplant and vermicelli stewed chicken dumplings

Make chicken dumplings. Put the minced chicken and beaten eggs in a bowl and mix well. Add the oyster sauce, salt, pepper and grated onions, and once they've mixed well, add the potato starch and mix again.

Heat the deep frying oil in a frying pan and fried the roughly chopped Kariruya eggplant. Approximately 1-2 minutes.

Put a frying pan with scallion oil over high heat and fry the shredded Chinese cabbage. Once it's soft, add sake, Chinese soup, fried eggplant, garlic, ginger, chopped green onions, and dried scallops and fry together.

Roll the seeds from [1] into dumplings and place them in a frying pan. Take your time and simmer, and add flavor. Once the chicken dango is cooked, add the vermicelli you've put back in water and cover.

Taste and add salt, sugar, pepper and Shaoxing wine to taste. Remove from the heat and serve in a bowl to complete.