1. Drain the prepared fish bubbles, wash and drain them for later use.

2. Mash the ginger with the back of the knife, separate the onion from the onion, cut the onion into small pieces, and cut the onion into chopped green onion for later use.

3. Heat the oil in the pot, stir-fry the ginger, stir-fry the fish for a while, add the scallion, and stir-fry the dried pepper.

4. Add the right amount of water, then add the right amount of salt, soy sauce and cooking wine, bring to a boil with high fire, cover the pot, and simmer for about 5 minutes.

5. After the time is up, add chopped green onion and stir fry for a few times.

Fish bubbles, also called swim bladder, are commonly known as fish bubbles, which contain air, allowing fish to adjust their body density and float or sink in the water. Most teleost fish that live in the upper and middle layers of seawater have swim bladders.

The volume of swim bladder accounts for about 5% of the body. Its shapes are oval, conical, heart-shaped, horseshoe-shaped and so on. The gas filled in the swim bladder is mainly oxygen, ammonia and carbon dioxide, with the most oxygen content. Therefore, in an anoxic environment, the swim bladder can be used as an auxiliary respiratory organ to provide oxygen for fish.