First, spicy fish roe 1. Wash the fish roe, remove the skin impurities and spare; 2. Onion cut into segments, ginger sliced, garlic peeled, whole grain to be used; 3. Onion and dried chili peppers cut into segments and spare; 4. Put the bottom of the oil in the pot, about 60% hot, put onion, ginger, garlic into it, a spoonful of Laogai Ma on the aroma; 5. Spread the roe on the onion, ginger, garlic, add soy sauce, cooking wine; 6. Add stock until flush with the roe, add the Dry chili, salt and sugar, then cover and cook over high heat; 7. Turn the heat down to cook the fish roe thoroughly, and then collect the juice over high heat until the soup is thick; 8. Plate and sprinkle with a little chopped green onion.

Two, fish roe scrambled eggs:

1. Crush all the small fish eggs, add a little cooking wine and black pepper and mix well.

2. Add two eggs, one finely chopped parsnip and a moderate amount of salt, mix well.

3. Heat the oil in a frying pan, add the eggs and scramble until golden brown.

3. Braised Fish Roe:

1. Drain the oil and fry the roe first until the surface is golden brown, grainy and lumpy.

2. Spoon the roe to the side of the pan to dry. Walk away.

3. Saute the onions, ginger and dried chilies.

4. Mix the roe and add seasoning, salt or pepper if you like salty and spicy. Fresh chili can also be.

5. When the roe is fully cooked, pour a little water to make soup.

Four, fish roe tofu pot:

1. Remove the fish roe from the fish intestines, clean it, strain it out and set aside.

2. Green and red bell peppers cut diagonally into circles, garlic chopped, ginger sliced.

3. Cut the tofu into 2-centimeter cubes.

4. Pour oil into a frying pan, turn on low heat, add the roe in the cool oil and slowly fry until both sides are golden and the roe is cooked.

5. Add the fried roe to the pan.

6. Stir fry chili, ginger and garlic in oil.

7. Pour the tofu cubes, sautéed peppers, ginger and garlic into the pot, add salt, bean curd, chopped peppers, cooking wine and vinegar.

8. Add the right amount of water, stir well, bring to a boil over medium heat, turn down the heat, and simmer over low heat for 25 minutes. Finally add chicken essence to taste.

Fifth, dried fish roe:

1. Wash and dry fish roe, mix with appropriate amount of yellow wine and a small amount of salt, marinate for 5 minutes.

2. Ginger sliced, onion cut into large diagonal julienne, garlic sliced, chives chopped, chili pepper cut into 2 mm.

3. Turn the marinated roe in the microwave on high for 3 ~ 5 minutes, until slightly solidified, and allow to dry.

4. Heat oil in a frying pan, add ginger slices, shredded scallions and garlic slices into the frying pan and stir-fry, add chili peppers and slightly marinated fish roe, add appropriate amount of soy sauce and a small amount of sugar, and immerse the fish roe in the broth.

5. Pour into a casserole or other pot-like container and simmer until the broth is reduced.

6. Add the scallions and cook.

Six, spicy fried roe:

1. fish roe washed, small onions and millet pepper washed, cut into small circles, eggs beaten spare, small onions and millet pepper in a frying pan fried.

2. Pour in the roe, cook a little wine, stir fry quickly.

3. After frying, add the egg and continue to fry until the egg is solidified.

4. Add salt and chicken seasoning.

5. Serve with hollowed out cereal buns, or pancake tofu skin! (wrapped or rolled).