1. Sauerkraut and mullet soup
Ingredients: 3 kg of mullet, 250g of pickled cabbage, one piece of pickled ginger, two pieces of pickled pepper (more if you like spicy food), one piece of green onion, one piece of ginger, 5-7 cloves of garlic, 20 pieces of pepper (as much as you like), 30g of bean flour, 50g of oil, a little lard, a little pepper and three tablespoons of cooking wine.
1, mullet washing, separation of flesh and blood, meat cutting knife.
2, sauerkraut cut into sections, garlic, onion.
3, mullet bones and mullet flowers are open, marinated with salt, cooking wine, pepper, ginger slices and bean powder for ten minutes.
4. Put vegetable oil and a spoonful of lard in the pot (lard must be made for fish, and the fish will be very tender), and stir-fry the cut sauerkraut, pickled ginger, pickled pepper, green onion, garlic and pepper in the pot.
5, add water, or broth for ten minutes, let the taste of sauerkraut get into the soup.
6. First cook the mullet bones for three to five minutes, then cook the mullet flowers until the mullet flowers turn white, and then you can start the pot.
Second, stir-fry mullet slices
Ingredients: 500g mullet, a little green and red pepper, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of onion, appropriate amount of salt, appropriate amount of chicken essence and appropriate amount of cooking wine.
1, mullet fillet marinated with cooking wine and salt for fifteen minutes, and then rinsed with water for later use.
2. Add egg white and starch water to the mullet fillet and mix well. Marinate for twenty minutes.
3. Slice garlic.
4, onion ginger spare.
5, green and red peppers cut into large pieces for use.
6. Add oil and green pepper to the hot pot and fry for two minutes until it is broken.
7. Shovel it up for use.
8. Add oil to the hot pot and add ginger and garlic to saute.
9. Add the mullet fillet and stir fry, then add the onion.
10, add green pepper and stir fry, and add appropriate amount of chicken essence.
1 1, sprinkle chopped green onion, and take out the pot.
Method for selecting mullet
1, wild mullet looks leaner and darker, while reared mullet has more meat, and its color will not be dark. However, lean wild mullet meat is more elastic and has higher nutritional value.
2. The pattern on the belly of wild mullet is yellow, and its back is black and shiny, while the pattern on the belly of mullet raised in fish ponds is gray and its back is dark. Generally, the color of mullet raised in fish ponds is light, which means that the light intensity of mullet raised is shorter than that in the wild.
3. Fresh high-quality mullet eyes are convex, clear and shiny, gills are closed, gills are bright red, and there is no mucus. The stale mullet feels sticky, sunken and muddy.
4. The darker the color of mullet's body, the more energetic and energetic the fish is, and the meat quality of such fish will be more sweet and elastic when boiled.