Recipe: Fish bubbles food

If fish bubbles are used for cooking, they are especially delicious. But there is only one fish bubble on each fish. If the family happens to kill a lot of fish, the fish bubbles are collected and made into a dish. If there are not enough fish bubbles at home, they will go out and buy them. There are also many ways to make fish bubbles, such as stir-frying, frying, braising, etc. Each method can make delicious fish bubbles.


  • fish soaked

  • onion

  • garlic

  • pickled pepper

  • ginger

  • garlic clove

  • red pepper

  • oil

  • pepper powder

  • pepper

  • sugar

  • beer

  • light soy sauce

  • dark soy sauce

  • salt


  1. Cut the pickled pepper in half, chop the onion, garlic, and ginger, cut the red pepper into small pieces, and cut the white garlic and leaves separately. The number of pickled peppers depends on the spiciness you can eat. If there are guests at home who need to support the scene, you can put more onions and garlic, which seems to be too much.

  2. Clean the fish bubbles. The connection parts of the large and small fish bubbles, some of which will be attached to a little black clothing, are cut off with scissors, which is not good for the body. Use scissors to cut into several pieces. It depends on whether you like large pieces or small pieces. And you have to cut it to avoid it exploding when you put it in the pot. Boil water in a pot. After the water boils, put the fish bubbles down and cook until the discoloration becomes smaller, about 10 seconds. Quickly remove and soak in cold water, remove and drain.

  3. Put oil in the pot, put the white garlic, minced garlic, ginger, onion, and peppercorns, and saute until fragrant. Add the fish bubbles and stir fry. Add peppercorns, black or white pepper, light soy sauce, dark soy sauce, and a little white sugar. Add some pickled pepper water if you like spicy food. It tastes better. Stir fry evenly. Add beer, red pepper, salt, and garlic leaves. The fish bubbles are easy to cook. It takes less than 2 minutes to fry the fish until it comes out of the pot. If you like to eat chicken essence, turn off the heat and add some chicken essence.


Fish bubbles must be blanched before frying. If they are not blanched, they will be particularly fishy. Otherwise, a pile of fishy water will come out directly when you put them in the oil pan at the beginning. After blanching and stir-frying, the fish has no fishy smell but is more crispy.

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