Pan-fried mullet roe
Overview
I have tasted the Taiwan specialty of China - mullet roe, but there are many people who are not used to it :p No matter whether it is grilled, grilled or fried, it should not be cooked for too long, otherwise it will turn into a powdery texture and not delicious.
Tags
Ingredients
Steps
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A pair of mullet roe looks like this; because the family has a small population, I only used half of it this time. When choosing mullet roe, first pay attention to whether you can see the lines of blood vessels; if not, it may not be completely real. Secondly, look at the thickness of the mullet roe; if it is too thin, it will not look beautiful when sliced. Of course, if it is thicker, the price will be higher. Finally, check to see if the mullet roe is shiny but not too wet. If it is shiny, it means it is thick and tastes more delicious; but if it is too wet, it will be easily broken when the film is peeled off, and it will not be easy to store.
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First carefully remove the film on the surface of the mullet roe to avoid breaking the mullet roe.
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Marinate briefly with white wine (I used Japanese sake today; when in Taiwan, I would use sorghum wine) for 10 minutes.
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Dry the pot, turn on low heat, put the mullet roe and the pickled wine into the pot and fry. When the wine boils, continue frying on the other side until the wine is completely dry, then turn off the heat, take out the mullet roe and let cool.
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Cool the mullet roe slightly and then slice into slices. Eat 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.
