1. First wash the mullet eggs with clean water, peel off the fat skin, put them in a pot of cold water, bring to a boil over a high fire, then remove the pot and soak it for 6 hours;

2. Then uncover the mullet eggs piece by piece, put them into a pot of cold water, and cook them over a high fire until they are 80% boiling. Then, change to cold water and cook them again. Repeat this five or six times to remove the salty smell.

3. Place the spoon on a high fire, add 250 ml of chicken broth, mullet eggs, soy sauce, rice wine, ginger juice, refined salt and MSG, and cook;

4. After the soup boils, skim off the foam, add wet starch mixed with water, and stir evenly;

5. Add vinegar and pepper, stir twice, and pour in the cooked Pour the chicken fat into a bowl, sprinkle with chopped coriander and serve. 1. The cooked mullet egg slices, known as "mullet money" in jargon, must be soaked in water if not used that day, and the water should be changed once a day;

2. MSG, vinegar and pepper should be added after Put down and mix well. Opening the pot may cause deterioration and odor;

3. Mullet eggs need to be cooked several times to ensure that the fishy smell is removed, but mullet eggs that are torn into pieces cannot be used. When boiling water, cold water should be placed in the pot;

4. When thickening, the starch should not be too thick and the soup should not be too large. Just open it slightly;

5. The vinegar should be put in later, otherwise there will be no vinegar smell if it is put in early. 1. Mullet eggs are the egg-wrapped glands of female squid (commonly known as cuttlefish). They are also called moon eggs. They are oval in shape and covered with a thin layer of translucent skin (i.e. fat skin). They contain a lot of protein and are produced in my country. Qingdao, Yantai and other places in Shandong have always been regarded as delicacies of seafood. One of Wang Shilu's "Four Poems on Recalling Caizi" in the Qing Dynasty wrote: "If you are full of fish eggs, please order crab dumplings. The Bo people will give birth to belly fish. This will be a pity." "Qu." He juxtaposed the two delicacies of mullet eggs with belly fish and crab bran;

2. This dish was popular in Shandong as early as the early Qing Dynasty, and was also very popular in Shandong restaurants in Beijing in the mid-Qing Dynasty. It was very popular, especially among the literati at that time. Yuan Mei, a great poet and gourmet during the Qianlong period of the Qing Dynasty, had tasted this dish many times, and recorded the preparation method of this dish in "Suiyuan Food List": "Mullet Eggs" The freshest and most difficult to serve, it needs to be boiled with river water, removed from the sand to remove the smell, and then simmered with chicken soup and mushrooms. "Gong Yunyan's Sima's recipe is the most exquisite." It can be seen that this is a famous dish with a long history;

3. This product is a famous soup dish at high-end banquets in Beijing.