Rinse the fish eggs and bubbles you bought. Be careful when washing. Don't scatter fish eggs. Just wash away the blood and impurities on the surface a little.

Use the tip of the knife to bubble the fish and deflate it.

Marinate caviar and fish bubbles with salt, ginger and cooking wine.

Cut red pepper into horse ears, cut green garlic leaves into sections, cut tofu into pieces, and slice ginger and garlic for later use.

Remove the oil pan and fry the roe in cold oil until cooked. Because it is cold oil, you can put the fish eggs into the pot calmly and smoothly. In the process of frying, you must stir-fry slowly, and don't burn the pot. You can use a spatula to test the hardness of the caviar to judge the degree of frying, or you can turn it up a little to see the color, fry it until it is golden, and then turn it over. When the fish eggs are fried until golden on both sides, they can be taken out for use, then put in fish bubbles and slightly fried with the remaining oil.

Put the fried fish eggs out for later use.

Be careful not to scatter the roe when frying, otherwise the roe will explode and splash, just like a small bullet ... the roe pieces will not splash. In short, please be careful with this step. ...

After cleaning the pan, add a little oil, add pepper, ginger and garlic slices, pepper, green garlic head and lobster sauce in turn and stir-fry until fragrant.

I use Shuai Shuai's lobster sauce, which is very compound to Hunan people's taste. Actually, it doesn't matter, Laoganma is also quite good ~

Stew in the previously fried roe and fish bubbles and stir-fry until fragrant.

In this step, you can poke the big roe into small pieces with a spatula.

Add stock, add tofu and cook together. If there is no stock, add boiling water, and then season with soy sauce, oyster sauce, stock essence and sugar. The amount of seasoning is adjusted according to individual tastes. If you are not sure, remember to put less each time and add it while tasting. If there is less seasoning, you can add more. You can't take it out if you put it too much ... white sugar is used to refresh yourself, just a little bit, and the food won't have obvious sweetness.

After boiling for five minutes, add half of the green garlic leaves and cook together.

Cook for another five minutes and you can serve. Add the other half of green garlic leaves to decorate. In fact, it can be eaten directly, but it can also be used as the bottom material of hot pot and put into electric hot pot.

Help yourself to some hot pot side dishes, such as lettuce, yellow bud white, bean skin, bean sprouts and so on. Let's eat!