First, the purchase of mullet
1. Appearance: Myxocyprinidae fish is oval with flat side, small head and big mouth. Its scales are shiny, the fin membrane is complete, the meat is tender and bright red, there are no yellow or black spots, the fish body is not obviously damaged, and the skin is shiny.
2. Smell: Fresh mullet should be odorless and smell fragrant.
3. Texture: Gently press the fish with your hands. If it is elastic, it means that the fish has a good texture.
Second, the production method of mullet
1. Preparation: Slaughter mullet, remove scales, gills and viscera, wash and cut it in half for later use.
2. Pickling: Put the mullet into a plate, sprinkle with appropriate amount of salt and cooking wine, and put it in the refrigerator 1 hour after wiping evenly to make the fish more tender.
3. Cooking: Put the pickled mullet in a pot, add a proper amount of water, add ginger slices and shallots, bring to a boil with high fire, then turn to low heat and cook for about 10 minute.
4. Seasoning: Take out the cooked mullet, put it on a plate, pour the soup in the pot into the pot, add seasoning such as salt, monosodium glutamate, chicken essence and pepper, boil it and pour it on the fish.
Third, the eating skills of mullet
1. How to eat: There are many cooking methods for mullet, such as steaming, boiling and frying, among which steaming is the healthiest. When eating, you can slice the fish and add seasonings such as shredded onion, shredded ginger and coriander, which will taste better.
2. Matching: Myxocyprinidae fish can be cooked with vegetables, such as broccoli, asparagus and carrots. Which is more nutritious.
3. Precautions: Myxocyprinus asiaticus contains more protein and calcium, but it also contains some cholesterol. People with hyperlipidemia and high cholesterol should eat in moderation.