How to stir-fry mullet fillets: analysis of popular methods and techniques on the Internet
Recently, how to cook mullet fillets has become a hot topic among food lovers. This article will combine the popular discussions on the Internet in the past 10 days to compile a detailed guide for frying mullet fillets, including material selection tips, step breakdown and answers to frequently asked questions.
1. Ranking of recent popular mullet fillet recipes (data source: major food platforms)
| Ranking | Practice name | Search popularity | key ingredients |
|---|---|---|---|
| 1 | Stir-fried mullet fillet with pickled cabbage | 985,000 | Pickled sauerkraut and wild pepper |
| 2 | Garlic mullet fillet | 762,000 | Golden silver garlic, millet spicy |
| 3 | Boiled mullet fillet | 687,000 | Bean paste, dried chili pepper |
| 4 | Fried mullet fillet with green onions | 534,000 | Scallions, oyster sauce |
2. Steps to make classic garlic mullet fillets
1.Material selection processing:Choose 500g of fresh mullet, and the fish meat must be transparent and elastic. Cut into 3mm thin slices with a diagonal knife, and wash away the mucus with 1 teaspoon of salt and 2 tablespoons of cooking wine.
2.Pickling key:Drain the fish fillets, add 1/2 teaspoon salt, 1 tablespoon light soy sauce, 1 tablespoon starch, and 1 egg white, stir clockwise until sticky, and refrigerate for 15 minutes.
3.Stir-fried ingredients:Heat a pan with cold oil (rapeseed oil is recommended), first add 30g minced garlic and fry over low heat until golden brown, then add 10g millet chili rings and saute until fragrant.
4.Quick frying techniques:Turn up the heat, pour in the fish fillets and stir-fry quickly. After 20 seconds, pour in 1 tablespoon of steamed fish soy sauce, sprinkle with chopped green onion and serve. The whole process should take no more than 90 seconds.
3. Answers to the 5 questions that netizens are most concerned about
| question | Professional answers | Things to note |
|---|---|---|
| What should I do if the fish fillets keep breaking into pieces? | The ratio of starch to egg white is 1:1 | Avoid stir-frying too many times |
| The best way to remove fishy smell? | Soak the beer for 10 minutes | Do not marinate directly with cooking wine |
| Best side dish? | Lettuce slices or black fungus | Need to be blanched in advance until raw |
4. Special reminder from the chef
1.Oil temperature control:The test method is to insert chopsticks into the oil pan. It is most suitable when fine bubbles appear around it (about 180℃).
2.Tool selection:Use a thin-edged knife and keep the blade at a 30° angle to the fish so that the cut fillets will cook more evenly.
3.Heat secrets:Start timing immediately when you hear the "chila" sound. If it exceeds 2 minutes, the meat will become old.
According to actual measurement data from food blogger @ Chef 小月, the tenderness score of mullet fillets made according to this method can reach 4.8 points (out of 5 points), which is 23% higher than the conventional method. Now is the season when mullet is at its most plump, so hurry up and try this seasonal delicacy!
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