The practice of roasting mullet is actually extremely simple! The cost is low, the operation is not complicated, the taste is delicious, and it is also a holiday menu! Especially when the season has changed, men, women and children at home will have a big grilled fish, which is nutritious and delicious; I especially like the practice of roasting flounder. I think it's the best home cooking. It's strange why so many people don't like grilled flounder. Later, I learned that it was because they didn't master the method when they made big fish! There are many ways to roast mullet, and the correct way can make delicious mullet roast! The best way to roast flounder is not oily or greasy, so it will taste delicious and you don't have to worry about getting fat! Do it or not!

Cuisine and efficacy: Shanghai cuisine, private cuisine, nourishing diet and malnutrition diet.

Taste: sweet and salty technology: pot roasted mullet. Ingredients: Ingredients: polygala tenuifolia 250g, pork (fat)100g.

Seasoning: 5g of star anise, 25g of cooking wine, 5g of salt15g, 50g of sugar, 250g of soy sauce, 5g of onion, 5g of ginger, 25g of soybean oil and 0g of monosodium glutamate15g.

The characteristics of the big roast of mullet: bright red color, sweet and sour taste, delicious. Teach you how to make a big roast fish, how to make a big roast fish 1. Blanch the fish fillets and pork separately.

2. Heat the oil pan, add onion and ginger until fragrant, pour the blanched fish fillets and pork, turn it over slightly, add aniseed, cooking wine, salt, sugar, soy sauce and water (500g), bring to a boil with high fire, skim off the floating foam, and simmer on medium and small fire until the raw materials are mature.

3. Open the fire, collect the marinade until it is thick, add monosodium glutamate, and constantly turn over the raw materials. When the marinade is basically dry, remove the fat and change the knife to serve.