Ingredients: salted mullet eggs100g.
Seasoning: 20g of yellow rice wine, 30g of soy sauce, vinegar 10g, corn starch 20g, salt 10g, ginger juice 10g, white pepper powder 10g, chicken powder 10g, coriander 10g, etc.
Cooking steps
1. Clean the pickled mullet eggs, peel off the fat skin on the surface, put them in a cold water pot, boil and soak for 60 minutes, then gently peel off the mullet eggs one by one to form a single coin shape, and soak them in cold water for 60 minutes to remove the fishy smell. Repeated several times, you can get rid of the strong salty and bitter taste.
2. After the clear soup in the boiling water pot is boiled, skim off the floating foam on the soup.
3. Put the mullet egg slices into the clear soup, and add soy sauce, yellow wine, ginger juice, salt and pepper. Make it golden yellow and salty.
4. Prepare the color and taste of the clear soup, pour in the diluted water starch, stir evenly, thicken the soup, make the soup form the consistency of rice soup, and stew and shape.
5. Choose a pre-heated round soup bowl, gently put the stewed dishes into the vessel, and pour in the right amount of sesame oil and balsamic vinegar. Serve with coriander leaves.