1. Prepare ingredients: 500g of roe, 50g of fish bubble/kloc-0, 3g of green peppers, appropriate amount of onion, ginger and garlic, chafing dish seasoning 1 block, bean paste 1 spoon, salt 1 spoon, and soy sauce/kloc-0.

2. Cut off all the fish bubbles, then cut the roe into small pieces, blanch it until it is 8% mature, and take it out for later use! Heat the wok with oil, add onion, ginger and garlic until fragrant, then add hot pot bottom material and 1 tablespoon watercress, and stir-fry red oil with low heat.

3. Then add clear water to the 1 soup basin, add 1 teaspoon salt, add 1 tablespoon soy sauce, add 1 tablespoon oyster sauce, add green beans, and boil over high fire. After boiling, add green pepper, fish eggs and fish bubbles, and cook over high fire for 1 minute.