Cut mullet gizzards open and slice them. Dip
them in egg mixture and coat them with yam flour.
Deep-fry them till they turn golden. Sprinkle
pepper powder on them before serving.
Fried Mullet Gizzards:
Cut mullet gizzards open and slice them. Slice
garlic sprouts and cut celery into sticks. Stir-
fry them all quickly. Add a little rice wine and
thicken them with cornstarch before serving.
Barbecued Mullet Gizzard:
Sprinkle a little salt on mullet gizzards. String
them with cotton thread and sun-dry them. To
serve, barbecue them with an electric oven or
over charcoal fire. They taste as crisp and
delicious as dried shredded squid. They are
perfect snack with tea or wine.