I don't know, either. Because I didn't do it! However, I can introduce you to another kind of braised fish roe: braised fish roe in iron pot inherits the braised method of Shandong cuisine, which is characterized by mellow taste, salty and slightly spicy, and delicious soup after drinking. Here's how to cook fish eggs in this iron pot-

Raw materials:

fish roe

Accessories:

Onion, ginger, garlic, dried pepper and chives (for decoration).

Seasoning:

Salt, sugar, cooking wine, soy sauce, soup, edible oil.

Exercise:

1. Wash fish eggs and remove impurities from fish skin for later use;

2. Cut the onion, slice the ginger and peel the garlic for later use;

3. Cut the shallots into inches and shred the dried peppers for later use;

4, make the bottom oil in the pot, and add onions, ginger and garlic when it is 60% hot;

5. Spread roe on onion, ginger and garlic, and cook soy sauce and cooking wine;

6. Add the soup until it is flush with the roe, add dried pepper, salt and sugar to taste, cover the pot and boil;

7. Turn off the fire and cook the fish eggs, then collect the juice until the soup is thick;

8, out of the plate, sprinkle with a little chives.

Note: 1, fish eggs must be cooked before eating, otherwise it will be bad for the stomach;

2. If you like spicy food, you can also add some favorite spicy sauce, stir-fry first, then stir-fry onion, ginger and garlic, which will taste better.