Seasoning: about 1/2 cups of water, 2 tablespoons of light soy sauce, 1 and 1/2 teaspoons of sugar, a little sesame oil, pepper and pepper.
Practice: (1) Rooted onion, washed, drained and cut into sections for later use.
(2) Heat 2 tbsp oil, add steamed roe, and fry on low heat until golden brown on both sides.
(3) Stir-fry the remaining hot oil, ginger slices and shallots, pour in wine and pepper, add seasoning, and add roe to stew for a while until the roe absorbs the fragrance of the juice, and the juice is slightly dry and sticky, and then take it out while it is hot. Note: roe can be steamed first.