Main ingredients: mullet eggs; auxiliary ingredients: coriander seasoning: chicken soup, chicken essence, soy sauce, salt, sesame oil, water starch, Jiang Shui, cooking wine, cooking oil and pepper. Method: 1. Wash mullet eggs, remove fishy smell, put them in a cold water pot, boil them over high fire, take them out, put them in cold water for supercooling, tear them off one by one, and cut the coriander into powder. 2. Ignition in a pan, 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 out. Snakehead eggs, which are sour, spicy, delicious and appetizing, refer to dried ovarian products of cuttlefish instead of eggs laid by snakehead. They have been a specialty of Shandong since ancient times and are mostly produced in Qingdao and Rizhao. They are precious ingredients for state banquet soup. They are milky white in color and egg-like, and can be processed into high-grade food with petal-like and soft texture 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 of the sea". To the end of the Qing Dynasty, mullet eggs were always listed as tributes. Snakehead eggs are nutritious and delicious, and have the effects of dispelling cold in winter and relieving fever in summer. And is rich in various trace elements necessary for human body. It is a rare first-class dietary raw material.

Among the dishes made from mullet eggs, the stewed mullet egg soup in 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 good in appearance.