Fish bubbles, also known as fish bladders, are used by fish to float freely in the water. The nutritional value of fish bubbles is actually very high. Compared with fish meat, fish maw has more protein, vitamins and minerals. The main component is high-grade collagen. It is also rich in multiple vitamins and trace elements. It is an ideal high-protein and low-fat food and is beneficial to human body absorption. For weak constitution. It can be braised, stir-fried, or spicy, and you can make delicious fish bubbles. , fresh and fragrant, both crispy, tender and chewy.

First prepare the materials: fish soak, fungus, ginger, dried chili pepper, star anise, bay leaf, green onion, red pickled pepper, garlic clove, pepper powder, oil, salt, sugar, dark soy sauce, cooking wine, soy sauce, After preparation, wash the fish soak and set aside. Slice the ginger, cut the green onion into sections, cut the cucumber into eye slices and mix them into the simmered fish soak. Cut the fresh fish into pieces, clean them repeatedly, remove and drain, peel and wash the shallots, cut them into chopped green onions, slice the garlic, cut the tofu into cubes and soak them in water for later use. Chop the pickled pepper finely, slice the pickled ginger, dilute the black bean sauce with cooking wine, slice the old ginger, peel the cucumber, leaving a layer of light green, remove the pulp and cut into strips.

Pour cooking oil into the wok, and when the heat is about 70% hot, first throw in the fish roe, turn to low heat and fry slowly, and pay attention to turning over, and fry until both sides are golden brown, then remove it. Place to one side on a plate. Continue to pour the fish bubbles into the hot oil pan, pour the prepared fish bubbles into the pot and continue to stir-fry over high heat (the fish bubbles must be cut, otherwise they will explode when put into the oil pan). The fish bubbles contain a large amount of collagen. Therefore, it is normal for some mucus to ooze out during frying; add spicy millet, pickled peppers, and pickled beans and stir-fry.

But when handling the fish bubbles, you must clean the fish bubbles. After all, there are often a lot of fish blood and residual things on the fish bubbles. If these things are not cleaned, there will be so much It will also affect the taste of fish soak to some extent. However, if it is not handled properly, it will have a strong fishy smell and be difficult to swallow. Therefore, during the cooking process, you must pay attention to removing the fishy smell in order to make delicious fish kimchi.