Wash the scales, gills and internal organs of mullet, cut several knives obliquely on both sides of the fish (convenient for eating), wash garlic, onion, ginger, dried Chili and star anise, heat in a pot, pour in oil (preferably half meat oil and half salad oil), and when it is 50% hot, add mullet and fry until both sides are golden, and then take out the pot. Put the fried fish on the side and fry the garlic, onion, ginger and dried pepper with the oil at the bottom of the pot. Then add cooking wine, soy sauce, salt, sugar and water, and simmer for about 15 minutes (turning over halfway). When the soup was almost collected, mullet was rich, delicious and nutritious, without fine bones, and the fish was mellow but not greasy.

Steamed mullet

Raw materials: mullet 1 strip 1500g, ginger slices 10g, cooked ham 15g, refined salt 10g, cooked bamboo shoots 15g, Shaoxing wine 5g, and water-soaked mushrooms/kloc. Practice: 1. Cut cooked ham and cooked fragrant bamboo shoots into pieces with a length of 3 cm, a width of 2 cm and a width of 0.5 cm, cut onions into pieces with a length of 3 cm, peel off the film with lard, and dice; 2. Scaled mullet, cut it clean, cut off the head and tail, take the middle part of the fish, make a net pattern on the back meat, put semi-salted diced meat, ham slices, mushrooms, dried bamboo shoots and onion slices on the fish, add Shaoxing wine, crystal sugar and refined salt, put it in a cage, steam for about 10 minute, and take out the ginger slices. Note: the fire is strong, and it will be cooked in about 0/0 minutes after steaming/kloc. After a long time, the meat will turn into firewood, and the fresh and tender hemp taste will be gone.

Braised mullet in white

Production process: Take a mullet, weighing about 750g, and mix it with 20g of pork chop oil, 20g of cooked ham10g, 10g of water-soaked mushroom slices10g, 10g of bamboo shoots10g and 5g of pickled melon powder. First, clean the fish, blanch it in boiling water, then rinse it, put it in a long dish, put it into a flower shape with the above ingredients, and add a proper amount of yellow wine, refined salt, sugar, onion slices, ginger slices, etc. Put it in a cage and steam over high fire for 15 minutes until the fish turns into white garlic cloves. Remove the onion and ginger slices when serving, and pour in sesame oil. At that time, the color, smell and fragrance were all good, and the fragrance was overflowing. It is really unique, so it is named "white stewed mullet".

Steamed mullet with chopped pepper

Gourmet: Su cuisine menu

Material: 750g mullet 1. Seasoning: Liuyang chopped pepper sauce 150g, salt 25g, monosodium glutamate 5g, chicken essence 5g, cooking wine 20g, salad oil 50g, onion slices and ginger slices 50g in total. Method 1: Punch the scaled mullet with a knife, gently knead it with salt, chicken essence and monosodium glutamate, put it on a plate, and then steam it in a cage for 10 minute. 2. Put salad oil in the pot and heat it to 50% heat. Add onion, ginger, garlic and Liuyang chopped pepper and stir-fry until fragrant. Serve. Features: bright red color, strong chopped pepper flavor and salty taste. Production key: mullet material should not be too big, and it should be steamed urgently to make the fish fresh and tender.

Huangqi mullet soup

Ingredients: 500g mullet and 60g astragalus; Accessories: 6g of dried tangerine peel, ginger10g; Seasoning: vegetable oil 10g, salt 3g, monosodium glutamate 2g; Methods: 1. Remove gills, scales and internal organs from mullet, wash, oil and fry with ginger until slightly yellow. 2. Soak dried tangerine peel in water, wash Astragalus membranaceus, put it in a pot with mullet, add appropriate amount of water, boil it with strong fire, simmer for 0/~ 2 hours, and add salt and monosodium glutamate to taste. Health tip: This fish soup has the effects of invigorating spleen, stimulating appetite, invigorating qi and promoting blood production. Food phase grams: Astragalus membranaceus: Astragalus membranaceus hates Cortex Dictamni, anti-veratrum, fear of Trogopterori and Saposhnikovia divaricata. Pericarpium Citri Tangerinae: Pericarpium Citri Tangerinae should not be used with Pinellia ternata and Rhizoma Arisaematis; It is not suitable to be used with warm incense drugs.