Sizzling grilled udon roe practice

1. Carefully put the udon roe closure, cut with scissors

2. Gently tear the thin skin slowly

3. Gently separate separate from the center of the udon roe, cut into long strips about 1.5 cm wide

4. Tear off the film thick, evenly brushed with white wine on both sides, dry and then repeat the brush, a **4-5 times

4. **4-5 times

5. radish cut into equal size

6. Beijing onion is also the same size as the fish roe strips

7. pan burned to 7 layers of heat, the fish roe, radish, Beijing onion skewered with a bamboo stick, brushed with oil, low-fire slow-roasted for 5-6 minutes can be