2. Blanch in boiling water for a while to remove the fishy smell.
3. Wash the dried mushrooms after soaking and drain the water for later use.
4. Cut the onion into sections, wash the long eggplant and remove the pedicle, and cut it into hob blocks of moderate size.
5. Put it in a dish suitable for microwave oven, move it into microwave oven, and heat it for 2 minutes on high fire until the eggplant slices become soft.
6. Turn the oil in the wok over high heat, add the garlic cloves and stir-fry the ginger slices for fragrance.
7. Add the cut catfish segments and stir-fry until the fish pieces turn golden yellow.
8. Add eggplant pieces, add hot water (the amount of water should not exceed that of fish pieces and eggplant pieces), skim the floating foam after the fire is boiled, add onion pieces, and turn to low heat to continue stewing 15 minutes.
9. Add the processed mushrooms and medlar, add salt, and continue to stew for 10 minute.