How to make mullet egg soup and the pictures of the finished product.

Accessories:? Eggs? 30 grams?

Seasoning:? Coriander? 5 grams? Appropriate quantity?

The practice of hot and sour cuttlefish egg soup;

1.？ Cook mullet eggs thoroughly with boiling water, take them out and cool them with cold water, then tear them into pieces by hand, then wash the sediment, put them in a boiling water pot and blanch them, then take them out;

2.？ Wash coriander and cut into sections;

3.？ Shred onion and ginger;

4.？ Put the pot on fire, add clear soup, add boiled mullet eggs, add soy sauce and refined salt to taste, thicken rice soup with starch after boiling, then slowly pour the broken egg liquid, and finally add rice vinegar, pepper, chicken essence, sesame oil, shredded onion and shredded ginger. Put it in a small soup bowl after leaving the fire and sprinkle with coriander. ?

For more information about hot and sour mullet egg soup, please check Mint.com Food Library/Restaurant/Hot and sour mullet egg soup.