Mullet Fillet

Name: Mullet Fillet
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: A Mullet; 10s Fungus; 1/2 root Cucumber; piece Bubble ginger; A celery; 1 egg; a little salt; 1 spoon Pork suet; Spoonful starch; a little Chicken Bouillon Powder; a little Soy sauce; Spoonful Cooking Wine; a little pepper

by Yuxin Xinxin

4.6 (1)

Favorite

7

Difficulty

Easy

Time

10m

Serving

2

The nutritional value of mullet fillet is very high. It removes rheumatism. Increase the effectiveness of wound healing. The side dish of this dish is very refreshing with cucumber. "

Mullet Fillet

1. We sliced the meat from the belly of the fresh mullet. Use cooking wine and ginger. Soak in clean water to remove fishy.

2. Rinse the fillets repeatedly with running water. Add starch. Egg white. White pepper. Marinate in a little salt for 10 minutes.

3. Peel and slice the cucumber in the marinated fish space. Blanch the fungus and rinse with water for later use. Because when you fry the fish fillets for a while, make sure that the fish is tender. Just need to send. Stir fry a few times, so this fungus needs to be boiled.

4. Melt the pork suet in a hot pot and add the pickled ginger.

5. Put clear water in the pot and boil the water first. Turn the heat to a low heat and put the fish fillets. The guy boiled the fish fillet to float. Start the pot and set aside.