Mullet Roe 220-240 g

It feels good, but a little expensive

The salty aroma is very strong and delicious. It is very good to tear off the film first and then fry it with wine.

It's expensive but not particularly delicious. It's quite satisfactory and a bit greasy. If you have half of it left, I will try to sandwich apple slices tomorrow. The taste is a bit like salted egg yolk, a bit salty, and the fried rice should be more fragrant if you diced it.

In order to live up to the ingredients, I specially searched the video to see how to make grilled mullet roe, it is delicious! After soaking the rice wine, it will not be fishy, and eat it with white radish and green onions. The authentic one should be served with green onions, but it just doesn't happen at home. The only mistake is that eating one piece at a time is too much! It should be baked half a piece at a time, and it is best to eat with a few people, because the first few mouthfuls are the most amazing!

It is a good match for a little wine! The outer layer is torn off, the surface is coated with rice wine or sorghum wine for a while, the front and back sides are moxibustion for one minute to enjoy the food, and the white wine is opened on weekends, perfect for the food!

Really feel bad. Not unpalatable but not worth the price. The mullet roe is very salty. It is a little better to eat with white radish, but this raw radish tastes really bad.