When making caviar, you need to use fresh caviar. It is best to use caviar whose surface membrane has not been broken. This kind of caviar is relatively fresh. If the surface membrane has been broken and it smells sour or bad, do not use it. This way

The fish roe will not be delicious.

Rinse the fish roe first and set aside. You don’t need to break the membrane on the surface. It will break naturally when you blanch it.

Prepare some ingredients: cut an appropriate amount of garlic and ginger into mince, chop a small onion into chopped green onions, cut a piece of green pepper into shreds, and cut a few dried chili peppers into small pieces for later use.

Add water to the pot. After boiling, pour in an appropriate amount of cooking wine to remove the fishy smell. Then add the fish roe and blanch it. After one minute, remove the fish roe and set aside.

During the process of blanching, you will find that the membrane on the surface of the fish roe slowly cracks, like a beautiful flower.

Heat up the pan and add oil. When the oil temperature is 50% hot, add onions, ginger, and garlic and stir-fry. After stir-frying, add a spoonful of Pixian bean paste and continue stir-frying. After the Pixian bean paste is fried to produce red oil, add the fish roe, and then stir-fry.

Stir-fry continuously. This step is very important. You must stir-fry the water in the caviar. This will make the caviar taste good and not fishy.

After the water vapor is completely stir-fried, when you see that the fish roe has become very loose, add two tablespoons of soybean paste, an appropriate amount of light soy sauce, and oyster sauce, stir-fry again, add a small amount of purified water, then cover the pot and simmer for 2 minutes.

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After two minutes, open the pot, add a little water starch, stir evenly, then add shredded green peppers, continue to stir-fry for a while, then turn off the heat and remove from the pot, it is delicious.