Fish viscera: in a narrow sense, it generally refers to fish viscera; That is to say, fish bubbles (swim bladder), fish eggs, fish white (testis), fish intestines, fish eyes and so on.

Broadly speaking, fish heads and fish tails, except fish, are all internal organs of fish, or: fish enter the water.

Generally, fish viscera are made of only fish bubbles, fish eggs, fish intestines and fish white.

Material: fish viscera1500g.

Ingredients: refined lard 100g, Pixian bean paste 160g, dried green pepper 10g, garlic 20g, ginger slices 15g, oyster sauce 15g, fresh soy sauce 18g.

Specific cooking steps:

1, treatment: clean the fish viscera, especially puncture the fish bubbles.

2, blanching: add the right amount of water to the pot, add the right amount of onion and ginger slices, pour the right amount of cooking wine after boiling, put the fish viscera into the pot, boil blanching 15 minutes, take out, rinse the bleeding foam with cold water, and drain the water for later use.

3. Cooking method: Add 100g lard to a wok, bring to a boil, add Pixian bean paste, lobster sauce, green pepper, ginger slices, diced garlic, oyster sauce and fresh soy sauce, stir-fry red oil over medium heat, then cook 30g balsamic vinegar, then pour a bottle of beer to boil, and then add fish offal, and cook for about one minute.

note:

Because a lot of bean paste and soy sauce are used, there is no need to add salt during cooking.

Zanthoxylum bungeanum can also be dried, but it should be soaked in water and fried with lard.