Pickled Pepper Roe
1.
Wash the roe and fish bubble, cut the fish bubble and set aside.
2.
Cut the pickled ginger, pickled pepper, and zijiang well and set aside.
3.
Deep-fried fish roe until half cooked, scoop up and set aside.
4.
Add Pixian Douban to 80% of the oil and fry it until fragrant. Add pickled ginger and pickled peppers and stir fry.
5.
Pour the fish bubble and add half a bowl of water to cook.
6.
Add fish roe and green pepper, simmer for 3 minutes, add chicken essence and monosodium glutamate to taste.
7.
Put the pan on a plate and sprinkle with coriander.