People in Xiguang area often regard snakehead as a precious tonic for promoting lactation and enriching blood. Let me introduce you.

First of all, the practice of frying black fish fillets

material

400g mullet and 50g cucumber slices. 1 tablespoon lard, 1/2 tablespoons Shaoxing wine and vinegar, 1/3 tablespoons refined salt and monosodium glutamate, a little onion, shredded ginger and garlic slices, and a proper amount of starch.

working methods

1. Skin mullet, take out the ink sac in the abdomen, wash it, wipe the blade clean, blanch it thoroughly with boiling water, take it out and drain it.

2. Heat the wok, add the base oil, burn Shao wine and vinegar with onion, ginger and garlic, add soup to boil, add refined salt and monosodium glutamate to find a good mouth, then add cucumber slices, mullet slices and water starch to thicken, pour the oil, and take it out of the pot.

Material replacement

Using squid slices instead of mullet slices is called fried squid slices.

Taste change

Adding red oil and shredded tree pepper to the seasoning is called fried spicy mullet.

Second, the practice of the sun roe rolls

material

Mullet roe 1 piece, 4 pairs of white radish, garlic sprout 1 root, egg 1 piece, 20 dumpling wrappers, rice wine 1/3 tbsp, salt 1 tbsp and sugar 2 tbsp.

working methods

1.* * Brush the surface of mullet roe with rice wine, put it in a pot for dry burning, preheat it, fry it on both sides for half a minute, then take it out, cool it a little and cut it into 0.3 cm thick oblique slices for later use.

2.*** White radish is washed and peeled, and cut into pieces with a length of 2 cm, a width of 5 cm and a thickness of 0.3 cm for use. Garlic seedlings are washed and cut into oblique pieces, and eggs are mixed with salt and sugar for use.

3.*** Overlap mullet roe, radish, garlic sprout 1 piece, put it on 1 piece dumpling wrapper, roll it up and fix it, seal it with a little egg liquid, fix it left and right, and press it tightly, and prepare all the materials in order for later use.

4.*** The mullet roe roll made by the method of ***3*** is dipped in the egg liquid, fried in a pot until the appearance is golden yellow, drained, slightly cooled, and cut into half rows for eating.

Third, the practice of stewing mullet eggs

material

Ingredients: boiled mullet eggs 150g, soup 500g, ingredients: green beans, bamboo shoots, coriander powder, and seasonings: soy sauce, salt, monosodium glutamate, chicken powder, cooking wine, ginger wine, white vinegar, pepper, sesame oil and gouache.

working methods

1, put the rinsed mullet eggs in water for later use.

2, add soup to the pot, add mullet eggs, add ingredients, adjust the taste, pour sesame oil, sprinkle with coriander powder, and put it in a big soup bowl.

skill

Production key

Mullet eggs should be washed to remove the fishy smell.

The amount of pepper and vinegar should be appropriate, not too much, not too little and tasteless.

Fourth, the practice of retting mullet.

material

200g of mullet, 0g of cucumber100g, 20g of water-borne fungus, and proper amount of cooking wine, vinegar, pepper, refined salt, monosodium glutamate, chicken oil and chicken soup.

working methods

1. Wash mullet, gouge it out, cut it into strips, cook it in boiling water, and take it out for use.

2. Wash the fungus and cut it into small pieces. Wash the cucumber, remove the stalk and pulp, slice it, blanch it in boiling water, take it out and put it in a soup bowl. Cooked mullet is put on cucumber.

3. Put the pot on fire, add chicken soup, cooking wine, vinegar, refined salt and fungus to boil, skim off the floating foam, add pepper and monosodium glutamate to boil, pour them on mullet together, and sprinkle with chicken oil.

efficacy

Clearing heat and promoting diuresis, invigorating spleen and regulating stomach, moistening face plate, beauty beauty.