Production method: main ingredients: mullet and crucian carp. Other ingredients: chopped pepper, fish head, fish bones and skin, ginger slices, cooking wine, ginger slices, scallions, chopped green onion, salt and oil.
Production technology: fish bones, chopped peppers, fish heads and fish skins are washed, ginger is sliced, onion is cut into strips, and chopped green onion is reserved; Put oil in the pot, add ginger slices and stir-fry until fragrant, then add fish bones and stir-fry for 30 seconds, and then add rice wine and onion segments; When the pot is dry, add boiling water, bring it to a boil and simmer for 30 minutes. Just add salt and sprinkle chopped green onion before cooking.
Nutritive value mullet is rich in nutrition and protein, among which seven amino acids are essential for human body, which is probably the reason why mullet is delicious. Mullet contains 18 kinds of amino acids, among which 8 essential amino acids have a high content of flavor amino acids. By the method of amino acid review, it was found that the essential amino acid composition of female and male mullet was relatively complete, with 53 points in male muscle and 50 points in female muscle. Protein content in snakehead muscle (16.94%) is higher than that in mandarin fish, carp, silver carp, bighead carp, soft-shelled turtle, saury, prawn and fish eggs.
Mullet is a low-fat food with delicious meat, which is suitable for nourishing and health care. It is found that the human fat content in mullet is low. The muscles and bones of mullet contain abundant nutrients, such as potassium, magnesium, calcium, zinc, iron, copper, manganese, nickel and chromium. The contents of iron and zinc in mullet are significantly higher than those in crucian carp, catfish, bighead carp and rainbow trout. The mineral content in mullet bones is rich and colorful, probably related to its anti-infection and fatigue relief.
Presumably, everyone likes mullet soup very much, and everyone has many different methods. Welcome everyone to leave a message in the comment area and share their own practices and food experiences.