1. Wash the fish first, cut into pieces, add ginger, salt, cooking wine and onion 10 minute. Cut eggplant into hob pieces and soak them in water.

2. Put oil in the pan and fry the fish. Out of the pot for use. Drain the eggplant and saute it slightly. Drain the oil.

3. Heat oil in another pan, add ginger, garlic and chopped green onion and stir-fry until fragrant, then add salt, soy sauce, oyster sauce, cooking wine and sugar in turn, then add fried fish and eggplant, pour in proper amount of water, stir-fry evenly, transfer to a casserole, simmer over low heat and sprinkle with chopped green onion!