Pan-fried Mullet Roe
1.
A pair of mullet roe looks like this; because the family has a small population, only half of the payment was used this time. When selecting mullet roe, first pay attention to whether you can see the veins of the blood vessels; if not, it may not be completely true. Second, look at the thickness of the mullet roe; if it is too thin, it will not look beautiful in slices. Of course, if it is thick, the price is also higher. Finally, see if the mullet roe is shiny, but not too wet. It is oily, represents fatness, and tastes more delicious; but if it is too wet, it will break easily when it is torn off, and it will not be easy to preserve.
2.
First, carefully remove the film on the surface of the mullet roe to avoid breaking the mullet roe.
3.
Marinate in white wine (I use Japanese sake today; in Taiwan, I would use sorghum wine) for 10 minutes.
4.
Put the mullet roe and the pickled wine into the pan for dry frying. When the wine is boiling, continue frying on the reverse side until the wine is completely dry, then turn off the heat, and remove the mullet roe and let cool.
5.
Slice the mullet roe after cooling slightly. When eating, it is served with green garlic slices or garlic sprouts cut into sections or white radish slices. It can also be paired with pear slices or apple slices for a different taste.
Tips:
Regardless of whether it is broiled, roasted, or fried, it should not be too long (no more than 2 minutes), so as to avoid the taste becoming powdery and unpalatable.
In addition, when slicing, you can cut more slices directly by cutting diagonal slices. If you want to make a banquet and want to look better, cut diagonal slices horizontally like I did, you can cut out the majestic mullet roe slices.
