Cold mullet slices
By VicentaLakin
Recipe Recommendations
- mullet a
- green onions two
- ginger slices 20g
- minced garlic 20g
- cooking wine 20ml
- soy sauce 20g
- vinegar 15g
- sesame oil 15g
- hot and sour
- quick-boiled
- ten minutes
- simple
Steps for Cold mullet slices
1
Wash the killed mullet and divide it into fish bones and fish slices. The fish slices are used for cold dressing, and the fish heads and fish bones are used for stew. Pour 30ml of cooking wine and a little shredded ginger and garlic into the cut fish slices and fish bones and marinate for two minutes.
2
Add water and ginger slices to the saucepan to stew the bone soup to prepare for scalding the fish slices. This can add to the flavor and nutrition of the fish slices.
3
After the bone soup boils, add the fish head and continue to cook over medium heat for 8 minutes.
4
Pour the cooked fish head bone soup into a wok, add a little spring onion, and bring to a boil over high heat.
5
Pour the marinated fish slices into a colander and pour into the bone soup and blanch for three minutes.
6
See that the fish has turned white and rolled, indicating that it is cooked, so serve it up and serve on a plate.
7
When the fillets are a little cool, evenly pour in the prepared salad sauce, and finally sprinkle with the big fish leaves ~~ Wow, you will have the refreshing and cool mullet slices!Cold mullet slices Make Tips
[Cold sauce] includes the same proportion of minced ginger and garlic, 20g of Lee Kum Kee soy sauce, 15 g of mature vinegar, 15g of sesame oil, and half a spoon of homemade chili oil. Stir well.