2. Prepare raw materials in advance, clean fish bubbles, cut them in half, cut red pepper, green pepper, coriander and onion into 3-4 sections, slice garlic, shred ginger, and prepare seasoning juice: Pixian watercress, white sugar and light soy sauce.

3. Heat the oil in the pot to 70%, stir-fry the pepper, garlic, ginger and pepper in the pot, and pour the prepared fish bubbles into the pot to continue stirring (the fish bubbles must be cut well, otherwise they will burst in the oil pot). Fish bubbles contain a lot of collagen, so it is normal to ooze some mucus when frying.

4. After the fish is soaked, pour in the prepared sauce, continue to stir fry for 1-2 minutes, finally pour in the parsley and onion segments, and add a proper amount of salt to serve.