750g fish roe, 250g fish bubble, 3 pickled peppers, wild pepper 15, dried pepper 20, pepper 30, beer 1 bottle, 2 tablespoons soy sauce, garlic sprout 1, ginger 10 slice and sugar 1 large.

Cooking steps

Step 1/4

1. Wash the blood of fish bubbles and eggs repeatedly, drain the water, poke holes in the fish bubbles with toothpicks, and let the air dry for later use. 2. Add more oil to the pot, first peel off the film attached to the fish eggs, fry the fish eggs in the pot until golden brown, and remove them for later use.

Step 2/4

1. Leave a little oil in the pot, red pickled pepper, wild pepper, ginger slices, garlic, white slices of Pixian hot sauce, stir-fry and stir-fry red oil. 2. Add light soybean sugar and stir well. 3. Add 1 large bottle of beer and dried peppers, and turn the fire to boil.

Step 3/4

1. Add appropriate amount of water and garlic green segments until the soup boils again. 2. Add step 1, reduce the heat to low heat, cover and simmer for 20 minutes.

Last gear

About 20 minutes (when the fish bubbles can be easily bitten off), add the right amount of salt, pepper, fish sauce and coriander, and you can go out of the pot ~ ~ Try it quickly. No fishy smell, super tonic hot pot, guaranteed delicious. You can also try!

skill

There is skill in cooking well, and every dish of mine has a little trick. You can check my menu directly by searching for "Douguo"!