Double egg fish roe [raw material/seasoning] 50 grams of fish roe, 3 raw eggs, preserved eggs 1 piece. 30g of peanut oil, 0g of salt10g, 0g of monosodium glutamate12g and a little pepper. [Production process] 1. Fish eggs are cooked and mashed, preserved eggs are steamed, shelled and cut into small pieces. 2. Break the eggs, add salt, monosodium glutamate, pepper and fish eggs and mix well. 3. Add oil to the frying pan, add the broken eggs and fish seeds, then put the preserved egg pieces on the eggs and fry them thoroughly with low fire. Fried fish roe with scallion oil: 1, fish roe washed and drained; Don't peel off the outer film; Chop the scallion into pieces, and cut the scallion into chopped green onion; Slice ginger; 2, the pot is hot, add the right amount of oil, and add chopped scallion oil; After the onion is fragrant and the color of the onion is dark, take out the chopped onion; 3. Stir-fry the ginger slices in the oil pan, and stir-fry the fish roe for about one minute to make it discolor; Cook a proper amount of white wine to remove fishy smell and enhance fragrance; Add some soy sauce, a little soy sauce, white sugar and a little steamed fish soy sauce to fry the fish eggs; 4. Add half a bowl of water and cover it for a while. Add chicken essence and sprinkle with chopped green onion. Ingredients: 50 grams of bread crumbs, 200 grams of wax gourd, fish seed sauce, salt, monosodium glutamate, eggs and starch. Purchase of raw materials: the best roe sauce in western food usually refers to roe sauce made of sturgeon seeds, which is expensive. There is no need to choose such expensive raw materials for home cooking. There are cheap and good domestic roe sauce for sale in the supermarket. Production method: 1 Wash and peel the wax gourd, cut it into pieces 4 cm long, 3 cm wide and half cm thick, and break the eggs for later use. 2. Add a little monosodium glutamate to the salt water, soak it in wax gourd for 10 minute, take it out and use a napkin to absorb water. 3. Stick dry starch on the melon slices, put them in a bowl, wrap a layer of egg liquid, and then sprinkle bread crumbs. 4. Pour the cooking oil into the pot. When the oil temperature rises to 50% heat, put the wax gourd chops in, fry them slowly into golden brown and plate them. 5. After heating the roe sauce, sprinkle it on the melon chops. Note: when cooking high-quality roe sauce, the selection of ingredients and seasonings is very important. Never choose the one with too strong a taste to avoid usurping the host's role. Features: the white gourd steak is crisp and the fish roe sauce is fresh and fragrant.