Recipe 1 for rainbow trout roe:

1. Rinse the roe with water to dry it, dice the bell pepper, mince the onion, ginger and garlic

2 . Heat the pot and put oil in the pot

3. Add onion, ginger and garlic and stir-fry until fragrant

4. Add pepper, aniseed and cumin

5. Add small red pepper and stir-fry until fragrant

6. Put dry fish roe in the pot

7. Stir-fry the caviar until the surface is cooked The golden color solidifies so that the fish roes are not easy to scatter

8. Cook in vinegar, soy sauce and cooking wine

9. Add boiling water

10. Bring to a boil over high heat

11. Turn down the heat and simmer for 5 minutes

12. Add salt and pepper to taste

13. Add sugar to reduce the juice over high heat, and use water starch to thicken it. A thin gravy

14. Sprinkle in red and yellow peppercorns and serve.

Method 2:

1. Wash the fish roe and drain the water; do not peel off the outer film; cut the white scallions into fine pieces and the green scallions into chopped green onions; slice the ginger;

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2. Heat the pot, add an appropriate amount of oil, add chopped green onions and boil the green onion oil; until the onions are fragrant and the white color becomes darker, take out the chopped green onions;

3. Add the ginger slices to the oil pan and stir-fry until fragrant, add the fish roe and stir-fry for about a minute to make it change color; add an appropriate amount of white wine to remove the fishy smell and increase the aroma; add an appropriate amount of light soy sauce, a little dark soy sauce, white sugar, and a little steamed fish soy sauce to stir-fry the fish roe Stir-fry;

4. Add half a bowl of water, cover and simmer for a while, add chicken essence, sprinkle with chopped green onion and serve.