Mugil in sauce

How to make Mugil in sauce:

Raw materials for making sauce Mugil:

One mullet (about 500g), 15g cooking wine, 175g soybean oil, 10g soy sauce, 15g soy sauce, 25g sugar, 2.5G monosodium glutamate, 15g starch, 250ml chicken soup, 10g scallion, 5g ginger, 7g garlic, 5g soy sauce, 5g sesame oil.

The processing steps of sauce Mugil are as follows:

1. Wash the mullet, remove the scales, gills and viscera, wash it three times, and cut the scalpel every 1.5cm on both sides of the mullet; peel the garlic, scallion and ginger, wash them and slice them.

2. Spread soy sauce on the fish and marinate for a while to taste.

3. Heat up the pan, pour in the soybean oil, when it is 50% hot, fry the pickled mullet, turn it over, and when it is golden on both sides, shovel out and control the oil.

4. Heat the frying pan, add 25 grams of cooked soybean oil, heat it, put in the green onion, ginger and garlic cooking pot, stir fry the big sauce, fry the fish when the sauce is fragrant, cook the cooking wine, soy sauce, salt, sugar, monosodium glutamate, big sauce and chicken soup, bring to a boil over high heat, simmer and stew over low heat, when there is little soup left, pick out the green onion, ginger, garlic and big sauce, adjust the taste, and put the fish on the fish plate. Heat the juice and thicken with starch,

The characteristics of sauce Mugil are as follows

The color is red, the taste is fresh, the juice is thick, the mullet is fresh and tender.

Mugil in sauce

Mugil in sauce is a Korean dish. The main ingredient is mullet, and the seasoning is soy sauce, soy sauce, sugar, etc. it is made by boiling over high heat and simmering over low heat. It has the characteristics of red color, fresh taste, thick juice, fresh and tender Mugil.

essential information

[recipe name] Mugil in sauce

[cuisine] Korea

Raw materials

One mullet (about 500g), 15g cooking wine, 175g soybean oil, 10g soy sauce, 15g soy sauce, 25g sugar, 2.5G monosodium glutamate, 15g starch, 250ml chicken soup, 10g scallion, 5g ginger, 7g garlic, 5g soy sauce, 5g sesame oil.

Production process

1. Wash the mullet, remove the scales, gills and viscera, wash it three times, and cut the scalpel every 1.5cm on both sides of the mullet; peel the garlic, scallion and ginger, wash them and slice them. 2. Then spread soy sauce on the fish and marinate for a while to taste. 3. Heat the pan, pour in the soybean oil. When it's 50% hot, fry the pickled mullet. Turn it over and fry it until it's golden on both sides. Remove and control the oil. 4. Heat up the frying pan, add 25 grams of cooked soybean oil, heat it, put in the scallion, ginger and garlic cooking pot, stir fry the sauce, put the fish when the sauce is fragrant, cook the cooking wine, soy sauce, salt, sugar, monosodium glutamate, large sauce and chicken soup, boil it on high heat and simmer it on low heat. When there is little soup left, pick out the scallion, ginger, garlic and large sauce, adjust the taste and put the fish on the fish plate. Heat the juice, thicken with starch, pour sesame oil on the Mugil, and serve

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