Pan-fried Mullet Roe
by Xia Jia Private Food
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Put the mullet roe in a shallow dish, pour in the Cantonese rice wine and soak for 15 minutes on each side.
2. Wash and peel the Beijing green onion radish, cut into 6 cm sections, halve the Beijing green onion section, take the outer layers of green onion skin, and then cut the radish into 2 mm thick and 2 cm wide slices.
3. Put the sliced radish in a bowl, pour it into ice water and soak for 20 minutes to remove and drain the water. Soaking in ice water can reduce the astringency. Heat the pan, pour olive oil on a kitchen paper towel, wipe the pan, add mullet roe to medium-low heat and fry until golden on both sides. (Fry for 2-3 minutes on both sides. During the frying process, use a spatula to keep pressing the mullet roe to heat the mullet roe evenly.)
4. Cut the mullet roe into 5 mm thick slices with an oblique knife, stack the scallion, sliced radish, and mullet roe together, and put it on a plate.
5. Finished product
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