Material preparation: 3 mullet, scallion 1 segment, ginger 1 small piece, cooking wine 1 spoon, 1 spoon of salt, 5g of coriander, 5g of medlar, etc.

1, remove scales and internal organs from mullet, wash and control water. Heat the pan, add peanut oil, add mullet and fry in the oil pan with low fire.

2. Fry the mullet into brown on one side, then turn it over and fry it into brown, then add the scallion and ginger slices, shake the pan to soak the scallion and ginger in the oil, and fry the fragrance.

3. Add a spoonful of cooking wine to get rid of the fishy smell, and then add a proper amount of water, which will be enough without fish.

4. After the fire boils the water, turn to low heat and stew for 20 minutes. Stew slowly on low heat, otherwise the fish will be stewed.

5. Add a proper amount of salt 5 minutes before cooking, and then add medlar and coriander segments to turn off the heat and cook, so that the delicious mullet soup is ready.