2. Wash and peel the eggplant.

3. Then the eggplant is cut in the middle and split in two.

4. Make it into the shape of a fish, draw criss-crossing textures on the eggplant with a knife, and then make a fisheye with chopsticks.

5, eggplant fish into the water, soak for about ten minutes.

6. Take the eggplant fish out of the water, control the moisture, put a proper amount of oil in the pot to heat, and fry the eggplant in the oil.

7. Fry slowly on low heat, fry thoroughly and remove for later use.

8. Chopped onions, ginger and garlic.

9. Put the soy sauce _ sugar _ salt and cooking wine into a bowl, add water and stir into soup.

10, put a little oil in the pot, add onion, ginger and garlic and stir-fry until fragrant.

1 1. Add the fried eggplant fish, pour in the prepared soup, and turn to low heat after the fire is boiled.

12, add the fried eggplant fish, pour in the prepared soup, and turn the heat down.

13. Add water to starch and stir well.

14. When the soup is reduced, pour in starch water to thicken and serve.

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