Spicy Fish Bubbles
1.
Prepare the ingredients in advance, clean the fish bubble, and cut it in half (I didn't cut it and it turned out very big, it is recommended to cut it in half)
2.
Cut red chili and green chili into sections, coriander and green onions into 3-4 sections, slice garlic, shred ginger, and prepare seasoning sauce: Pixian watercress, sugar, light soy sauce
3.
Pour oil in the pot and heat it to 70%, put the peppercorns, garlic, ginger, and chili segments into the pot and fry until fragrant
4.
Pour the prepared fish bubble into the pot on high heat and continue to stir fry (the fish bubble must be cut open, or it will burst when it is placed in the oil pan). The fish bubble contains a lot of collagen, so some mucus will ooze during frying. Normal
5.
When the fish bubble 8 is ripe, pour in the adjusted sauce and continue to stir fry for 1-2 minutes
6.
Finally, pour the coriander and green onion, add some salt and it will be out of the pot
Tips:
1. It is best to cut the fish bubble in half so as not to explode when frying later;
2. In order to remove the fishy smell, you can use pepper or pepper oil to cover up, which can not only achieve the effect of removing the fishy smell, but also increase the taste of the dish;
3. The fresh fish bubble has a soft and sticky texture, and the dried fish bubble has no soft and waxy texture at all. It is best to use fresh fish bubble for this dish.