Ingredients: mullet eggs; Accessories: coriander seasoning: chicken soup, chicken essence, soy sauce, salt, sesame oil, starch, Jiang Shui, cooking wine, edible oil and pepper. Practice 1: Wash mullet eggs, remove fishy smell, put them in a cold water pot, boil them with strong fire, take them out after cooking, put them in cold water for supercooling, tear them one by one, wash coriander and cut them into powder. 2. Ignition in a pot, add broth, mullet eggs, soy sauce, pepper, chicken essence, salt, cooking wine, onion and Jiang Shui in turn. After the soup is boiled, skim off the floating powder, thicken it with water starch, add proper amount of vinegar, stir well, pour in sesame oil, sprinkle with coriander powder and take it out. Cuttlefish eggs, sour, spicy, fragrant and appetizing, refer to dried ovarian products of cuttlefish, not cuttlefish eggs. They have been a specialty of Shandong since ancient times, and they are mostly produced in Qingdao and Rizhao. They are precious ingredients in the state banquet soup. They are milky white in color, similar to eggs, and can be processed into petal-shaped and soft high-grade food by chefs. According to the records of Rizhao County during the reign of Kangxi in Qing Dynasty, "mullet egg" is one of the "eight treasures in the sea". Until the end of Qing Dynasty, mullet eggs were always listed as tributes. Mullet eggs are nutritious and delicious, and have the effects of dispelling cold in winter and reducing fever in summer. It is rich in various trace elements necessary for human body. It is a rare first-class dietary raw material.

Among the dishes made of mullet eggs, the stewed mullet egg soup of Shandong cuisine is the most famous.

Its characteristics are: the egg is milky white, as thin as paper, delicious, smooth and refreshing, sour and salty, and beautiful in appearance.