Seasoning: onion, ginger, garlic, cooking wine, soy sauce, soy sauce, vinegar; Salt and sugar;

Exercise:

Wash the fish, laparotomy, take out the viscera and gills, wash and cut into sections.

Peel the eggplant and cut it into hob blocks. Slice onion, ginger and garlic.

Heat oil in the pan, add onion, ginger and garlic and saute until fragrant.

Add the fish pieces and stir fry.

Pour in soy sauce and soy sauce, continue to stir fry a few times, and add water after the fish turns slightly white.

Add cooking wine, a little vinegar, salt and a little sugar. Stew over high heat, and turn to low heat when the water boils.

Add eggplant and continue stewing until the soup is almost dry.

After putting the vegetables in a bowl, add a little minced garlic and coriander.