Make it yourself:

Fish roe is often sold in wet markets or supermarkets, and it is very cheap. We don’t care about salmon, it’s just ordinary.

Tear it open after buying it, remove the fascia, add some cooking wine and steam it until cooked.

Put some oil in the pot, add chili pepper and sauté until fragrant, add fish roe and salt, fry over low heat until dry and crush.

Put it into cans after cooling and you can eat it for a long time.

Or you can add Laoganma or something to stir-fry it according to your own taste, and it can also be stored for more than a week.