1. Choose fresh sea bass roe, small red peppers (cut into chili rings), minced ginger, minced garlic, and fat (sliced).
2. Put a small amount of base oil in the pan and add the fat, and stir-fry slowly over low heat. After the fat oil is basically squeezed out (don't squeeze it into oil residue), pour in the minced ginger, green onion, and red pepper. Stir fragrant with low heat. To get rid of the hotness and sweetness of the chili, and the chili does not lose water, you need to add a small amount of water and stir-fry slowly.
3. When the water is completely dry and the peppers are discolored, add the fish roe, add a spoonful of Erguotou wine (to be poured on the fish roe), cover the pot and simmer for 15 seconds.
4. After 15 seconds, open the lid, add an appropriate amount to the fish roe, add an appropriate amount of salt, soy sauce, and pepper to fry. After sautéing, cover the pot and simmer for 3 minutes on high heat.
5. After 3 minutes, open the lid, add the right amount of chicken essence and sugar, stir-fry and sprinkle with chopped green onion, and the pot will start.
6. Finished picture
Tips:For more detailed production process, please copy the following Youku video link address: http://v.youku.com/v_show/id_XMTUxNDYxMDE0NA==.html