The first time I ate fish bubbles or traveled to Qingdao, the taste really surprised me, and I realized that there were such delicious things. Soak fresh fish twice, blanch in boiling water for two minutes, and then remove cold water. This step is indispensable, which can remove the residual dirt and fishy smell in fish bubbles to the greatest extent. Then control the water to dry and cut it into two or three petals with a kitchen knife. Slice onion, ginger and garlic, and cut green pepper into small round segments. We also prepared some other side dishes, such as sliced carrots, diced lotus roots, tofu, mushrooms or Flammulina velutipes, whichever you like.

Put oil in the pan, stir-fry aniseed and take it out. Add onion, ginger and garlic, stir-fry until fragrant, then add fish bubble and pepper and stir-fry for two minutes. Add a proper amount of salt, oyster sauce, cooking wine, light soy sauce and half a bowl of water, bring to a boil, turn to medium-low heat, add the prepared side dishes, cover the pot and stew for half an hour, and turn the noodles with a shovel from time to time to taste evenly.

Finally, the soup is almost collected, and after the fish bubbles become oily and watery, you can turn off the fire.