1. Defrost the roe, clean it, and control the water for later use
2. The anti-sticking treatment of the pan is itself a non-stick pan. It is better to smear it with ginger. Then fry the fish roe, both sides must be fried in a medium-low heat until golden brown.
3. Appropriate amount of sugar, wine, vinegar, green onion and ginger (preferably green onion, I just don’t have any green onions at this time, so I use onion instead)
4. Add an appropriate amount of water. Oyster sauce, soy sauce
5. Cover the pot with a large fire. The fire must be boiled first. Then turn to low heat and simmer, add pepper, when the soup is thick and white, add salt and light soy sauce
6. Heat up the sauce, add chicken essence, turn off the heat
7. Serve it on a plate and bring some soup to taste better.
Tips:Three high personnel are not suitable to eat more fish roe.
