Keywords refined salt, ginger juice, monosodium glutamate, soy sauce, wet starch, chicken soup,
Features:
Practice:
1. Wash the mullet eggs with clear water, peel off the fat skin, put them in a cold water pot, boil them on a strong fire, and then soak them in the pot for 6 hours. Then open the mullet eggs one by one, put them in a cold water pot, burn them in cold water when they are 80% open on a strong fire, and then burn them in cold water. Repeat this for five or six times to get rid of their salty smell.
2. Place the spoon on a high fire, and add chicken soup, mullet eggs, soy sauce, Shaoxing wine, ginger juice, refined salt and monosodium glutamate. After the soup is boiled, skim the froth, add the wet starch mixed with water, stir well, then add vinegar and pepper, stir twice, pour in the cooked chicken oil, pour it into a bowl, and sprinkle with coriander powder.