1. Wash the purchased fish bubble and poke it with scissors. If the fish bubble is larger, cut it into two pieces.
2. Add beer, spring onions, and ginger to pickle.
3. Cut the side dishes and set aside.
4. Squeeze out the water in the fish bubble, add appropriate amount of salt and pepper, mix well, and sprinkle a little dry starch.
5. Add an appropriate amount of oil to the pot and cook until it is 50% to 60% hot, and fry the fish belly until the skin is slightly charred to control the oil.
6. Wash the pot and heat it and stir-fry until fragrant with a little oil, green onion, ginger, garlic, dried chili, and shacha sauce.
7. Add fish bubble, celery, green pepper and continue to stir fry.
8. Adjust the flavor, add celery leaves and green onion leaves and stir-fry.
9. Take out the pan and serve.
