1. Material: 500g catfish and 400g eggplant. Accessories: 1 ginger, 2 cloves of garlic, 1 cinnamon, 2 star anise, half scallion, 2 shallots, proper amount of cooking oil, 2 tablespoons of salt, 1 tablespoon of chicken essence, 2 grams of pepper, and 1 tablespoon of cooking wine.

2, eggplant cut hob block, ginger slice, garlic slice, onion cut into small pieces, onion cut into chopped green onion.

3. Wash catfish and cut into pieces. Add ginger slices, salt 1 spoon, cooking wine 1 spoon and marinate 10 minute.

4. Heat the oil in the pot to 50% heat, add ginger and garlic slices, onion segments, cinnamon and star anise and stir-fry until it becomes discolored, add appropriate amount of water and stew eggplant 10 minute. Add salt 1 tsp, chicken essence 1 tsp and 2g pepper, mix well and sprinkle with chopped green onion.