1. Wash rakkyo and slice it with a knife.

2. Slice the ginger and garlic separately.

3. Cut the scallions into pieces and set aside.

4. Fish belly cut with scissors, scrape off the mucus with a knife, with the fish roe, fish flower together with clean water and wait for use.

5. Hot water in the pot, open and pour into the fish blanch blanched raw, remove and drain.

6. Heat the oil over high heat, pour in ginger and garlic slices, rakkyo and sauté.

7. Put the fish mixed with chopped peppers, salt and stir-fry for a few moments cooking wine.

8. Add water and boil over high heat, simmer over medium heat to collect juice.

9. Sprinkle pepper, put the green onion stir fry well out of the pot to plate.

Tips

1, fish and miscellaneous blanching time should be short, broken color can be.

2, blanching water with some cooking wine and ginger to fishy.

3, rakkyo shoot a little in favor of flavor, but also easier to fry, fried.