Braised mullet
Remove the scales, gills, and internal organs of the mullet, and make a few diagonal cuts on both sides of the fish body (to facilitate the flavor) Garlic, onions, ginger, and dried chili peppers , clean the star anise and heat the pan, pour in oil (preferably half meat oil and half salad oil), when it is 50% hot, add the mullet and fry it until both sides are golden brown, then take it out. Put the fried fish aside and stir-fry the garlic, onion, ginger and dried chili pepper with the oil at the bottom of the pot. Then add cooking wine, soy sauce, salt, sugar and water, bring to a boil over medium heat and simmer for about fifteen minutes (turn over halfway), the soup is almost gone, and the mullet meat is rich, delicious, nutritious, and delicious. The bones are thin and the fish meat is mellow but not greasy.
Steamed mullet
Ingredients: 1 1500g mullet, 10g ginger slices, 15g cooked ham, 10g refined salt, 15g cooked spring bamboo shoots, 5g Shaoxing wine, 15 grams of shiitake mushrooms, 10 grams of rock sugar, 15 grams of lard, 15 grams of cooked lard, and 25 grams of green onions. Method: 1. Cut the cooked ham and cooked bamboo shoots into 3 cm long, 2 cm wide, and 0.5 cm thick slices. Cut the green onion into 3 cm long segments. Peel off the membrane and dice the pork suet. 2. Remove the scales from the mullet. , cut open and clean, chop off the head and tail, take the middle section of the fish, and carve it into a mesh pattern on the back meat. Place half of the diced suet, ham slices, mushrooms, spring bamboo shoot slices, and green onions on top of the fish. Add Shaoxing wine and rock sugar. and refined salt, put it in a basket and steam it over high heat for about 10 minutes, take it out, remove the ginger slices and scallion segments, and top with cooked lard and serve. Note: If the fire is strong enough, steam it for about 10 minutes and it will be cooked. As time goes by, the meat will become woody and the fresh and numb flavor will be lost.
White stewed mullet
Production process: Take a mullet weighing about 750 grams, add 20 grams of diced pork suet, 10 grams of cooked ham, 10 grams of shiitake mushroom slices, 10 grams of bamboo shoot slices and 5 grams of minced pickled melon. First wash the fish, blanch it in boiling water, rinse it, place it on a long plate, use the above ingredients to form a flower pattern on the fish, add an appropriate amount of rice wine, refined salt, white sugar, green onions, ginger slices, etc., and put it in the basket Steam over high heat for 15 minutes, until the fish turns into white garlic cloves. When serving, remove green onions and ginger slices, and drizzle with sesame oil. At that time, the color and taste were beautiful, and the fragrance was overflowing. It was indeed unique, hence the name "white stewed mullet".
Steamed mullet with chopped pepper
Cuisine: Jiangsu cuisine recipe
Main ingredients: 1 mullet weighs about 750 grams. Seasoning: 150g Liuyang chopped pepper sauce, 25g salt, 5g MSG, 5g chicken essence, 20g cooking wine, 50g salad oil, 50g total green onion and ginger slices. Preparation method: 1. Remove the scales of the mullet, cut it with a knife, lightly rub it with salt, chicken essence, and MSG, put it on a plate, and then steam it for 10 minutes over high heat. 2. Heat the salad oil in the pot until it is 50% hot. Add the green onions, ginger slices, garlic slices, and Liuyang chopped pepper, stir-fry over high heat until fragrant, and pour over the mullet. Serve. Characteristics: bright red color, strong chopped pepper flavor, salty taste. The key to making: the mullet should not be too large and must be steamed over high heat so that the fish meat is fresh and tender.
Astragalus and mullet soup
Ingredients: 500 grams of mullet, 60 grams of astragalus Accessories: 6 grams of tangerine peel, 10 grams of ginger Seasoning: 10 grams of vegetable oil, 3 grams of salt, 2 MSG Method: 1. Remove the gills, scales and internal organs of the mullet, wash it, add oil to the pot and fry it with ginger until it turns slightly yellow. 2. Soak the tangerine peel in water, wash the astragalus, put it into the pot together with the mullet, add an appropriate amount of water, bring to a boil over high heat, simmer for 1 to 2 hours, add salt and MSG to taste. Health tip: This fish soup has the effects of strengthening the spleen and appetizing, replenishing qi and promoting blood. Foods that are incompatible with each other: Astragalus: Astragalus is harmful to white skin, anti-veratrum, fearful of Wulingzhi, and windproof. Chenpi: Chenpi should not be used together with Pinellia ternata and Nanxing; it should not be used together with warming and fragrant medicines.