Cod stewed with eggplant

Overview

How to cook Cod stewed with eggplant at home

Remove the scales from the fish, cut off the fins, remove the internal organs, wash and set aside.
Cut green onions diagonally into slices; flatten garlic; cut ginger into slices; and cut onions into large pieces.
Wash the eggplant and break it into long strips with your hands.
Arrange the eggplants on the bottom of the pan, then place the fish on top of the eggplants and finally scatter the scallions, garlic and onions on top.
Mix 500-600ml of water, salt, pepper, soy sauce, cooking wine, chili powder and sugar evenly and pour it into the pot. Turn on high heat first, then turn to low heat and continue to cook for 15-20 minutes before serving. (Although I am using a non-stick pan, it is best to gently shovel the bottom of the pan with a shovel every 2-3 minutes to prevent it from being stuck, especially in the final stage!)