Mugil soup

Method of Mugil soup:

Raw materials for making Mugil soup:

Mushroom 15g, pork 50g, canned bamboo shoots 15g, peanut oil 60g, cooking wine 15g, soy sauce 20g, monosodium glutamate 3G, chicken soup 300ml, refined salt 3G, scallion 25g, ginger 5g, garlic 3G, chili oil 0.5g.

Steps of making Mugil soup:

1. Remove the gills and viscera of the fish, wash them, and make oblique knives on both sides of the fish.

2. Remove the fascia of pork, wash it, and shred it with bamboo shoots and mushrooms; peel and wash the scallion, and cut it into 3cm long sections; peel and wash the ginger and garlic, and slice them.

3. Spread soy sauce on both sides of the fish and marinate it.

4. Heat the frying pan and add 35g peanut oil. When it is 80% to 90% hot, add the pickled mullet and deep fry until both sides are golden. Remove and control the oil.

5. Add 25g peanut oil into the frying pan and heat it to 50%. Add shredded pork and stir fry a few times. Add shredded bamboo shoots, shredded mushrooms, cooking wine, soy sauce, monosodium glutamate, chicken soup, salt, scallion, ginger and garlic. Put in the fried fish and bring to a boil. Reduce the heat and simmer until about 200 ml of the soup is left. Remove the green onion, ginger and garlic, and drizzle with a few drops of chili oil

Characteristics of mullet soup:

The soup is spicy, the mullet is tender, thick and delicious.

Mugil soup

Mugil soup, Korean talent, Mugil as the main ingredient, spicy soup, Mugil fresh, Yunong palatable.

Introduction to menu

[raw materials] one mullet (about 500g), 15g mushrooms, 50g pork, 15g canned bamboo shoots, 60g peanut oil, 15g cooking wine, 20g soy sauce, 3G monosodium glutamate, 300ml chicken soup, 3G refined salt, 25g scallion, 5g ginger, 3G garlic and 0.5g chili oil

Production process

1. Remove the gills and viscera of the fish, wash them, and make oblique knives on both sides of the fish;

2. Remove the fascia of pork, wash it, and shred it with bamboo shoots and mushrooms; peel and wash the scallion, and cut it into 3cm long sections; peel and wash the ginger and garlic, and slice them;

3. Spread soy sauce on both sides of the fish, marinate and taste;

4. Heat the frying pan, add 35 grams of peanut oil. When it is 80-90% hot, add the pickled mullet and deep fry until both sides are golden. Remove and control the oil;

5. Add 25g peanut oil into the frying pan and heat it to 50%. Add shredded pork and stir fry for a few times. Add shredded bamboo shoots, shredded mushrooms, cooking wine, soy sauce, monosodium glutamate, chicken soup, salt, scallion, ginger and garlic. Put in the fried fish and bring to a boil over a high heat. Reduce the heat and simmer until about 200 ml of the soup is left. Remove the green onion, ginger and garlic, and drizzle with a few drops of chili oil.

Longitude: 104.06573486

Latitude: 30.65946198