1. Cut green and red pepper into sections, garlic and ginger into rice, onion into chopped green onion, and shad into pieces. Wash eggplant, cut it into strips, and then soak it in water. Put oil in the wok, add watercress and stir-fry until crisp.

2. Add ginger, garlic and rice and stir-fry green and red peppers. Add the shad pieces. Take out the eggplant and squeeze out the water, then put it in a pot and stir it evenly.

3. Transfer in oyster sauce. Stir in soy sauce and stir-fry until the eggplant is soft. Pour in water starch and cook until the juice is bright. Move the eggplant to the wok, cover the lid, simmer for 10 minutes, and sprinkle with chopped green onion before serving.

4. It's not authentic Sichuan cuisine or authentic Cantonese cuisine, but it's delicious. I like it. Friends can try. Soy sauce, oyster sauce and watercress have been put in the process of making this dish, so there is no need to put salt, the shad is also fresh, and it is not necessary to use chicken essence monosodium glutamate.

5, a variety of proportions, depending on your eggplant quantity and preferences. Although eggplant absorbs oil, it will spit out oil if it is used enough, so you can put more so that the eggplant will not dry when frying. Water starch should not be too thick to soften eggplant.