Grilled mullet

Mullet larvae have always been a regular food for coastal residents. Its cooking methods are also diverse. This recipe adds old pickles from Yangkou and is cooked with two bean derivatives: vermicelli and tofu bamboo. The finished product has a fragrant, tough taste and clear hierarchy, making it a good choice for home and party dishes. You can follow this recipe and the simple steps to try this seafood stir-fried dish.
Ingredients: 250g mullet (unprocessed), 25g old pickles, 130g pork belly
Accessories: 20 vermicelli (dry), 20 grams of tofu bamboo (dry), 3 pickled peppers
Seasoning: 3 stages of green onion, 4 slices of ginger, 10 ml of cooking wine, 2 g of salt, 20 ml of oil
Water volume: 400 ml
Practice:
1. Handle the main ingredients
a. Wash the mullet, blanch it with water and drain it;
b. Soak the old pickles, wash them, and slice them;
c. Wash and slice the pork belly;
2. Handling excipients
a. Send back the fan bubble to soften;
b. Soak the tofu bamboo and cut the elephant eye blocks;
c. Weigh pickled peppers for later use;
3. Starting the pot loading
a. Pour oil (20 ml) into the pan, add spring onion segments, ginger slices, and pickled peppers;
b. Add pork belly slices, old pickle slices, mullet, vermicelli, and tofu bars;
c. Add cooking wine, salt (2 grams) and water;
d. Cover the lid, press the [Dry Pot Saute] button to start the automatic cooking program.
4. Remove the pan and load the plate
a. When the cooking is over, stir the ingredients in the pan evenly, set up a plate and serve.