2. Thawed arowana slices along the texture.
3. Add a proper amount of salt, sugar, rice wine and dried starch, and finally add a little peanut oil and marinate for 5 minutes.
4: Chop ginger and garlic for later use.
5: Take some white rice porridge and put it into hot pot (cook as much as you eat). After the fire boils, add ginger foam and simmer for 5 minutes.
6. During the period, use an egg beater to stir moderately, and grind the rice grains into rice oil.
7: Add the fish, spread it out gently with chopsticks, and add some salt to taste after the fish fades.
8: Turn off the fire, sprinkle with appropriate amount of white pepper and onion, and finally drop in sesame oil.
2. Dragon fish slippery eggs 1: the frozen dragon fish fillet hob blocks are marinated with rice wine and salt 10 minutes and then drained. Pickling with dry white wine tastes better.
2: A small amount of ginger is minced.
3: Beat the raw eggs evenly, pour in a little milk and salt and mix well.
4: Put oil in the cold pot, saute ginger powder, then add Longli fish, stir-fry until the middle of the diced fish turns white, which is a broken life.
5: Pour in the egg mixture, set it slightly, and then stir fry slightly. When the raw eggs and fish are cooked, you can cook. Sprinkle with black pepper and onion according to my taste.
3. Sugar-cooled Longli fish fillet 1: Use oil consumption, rice wine, soy sauce, white sugar and vinegar to make sweet and sour juice (it is called sugar cooling, so the amount of white sweet and sour is naturally large, and other small amounts are also acceptable).
1: Cut the onion and garlic into small pieces and put them in the prepared sweet and sour juice.
2: Longli fish cut a small piece and put it in a bowl. Add appropriate amount of sweet and sour juice and stir, marinate 10- 15 minutes, then add appropriate amount of cassava starch and stir.
4: Add some oil to the cold pot, fry the pickled Longli fish until golden brown, drain the oil and start the pot.
5: Take another pot, without adding some oil, immediately put in the fried fish pieces, pour in the prepared sweet and sour juice, and simmer on low heat until the juice wraps the fish pieces. Those who like strange smell can pour some rice vinegar before taking the pot.
Fried Longli fish fillets 1: After the Longli fish is thawed, marinate it with rice wine, black pepper, oil consumption and proper amount of salt for 20 minutes. (Dry white wine is better)
2: Add a small amount of oil to the wok, make a one-stop fish, and fry on both sides with low fire.
3: Turn off the fire, sprinkle with appropriate amount of black pepper, and drop a drop of lemonade to serve.
Whether fried or roasted, fish and lemon water are the best partners. If you want wine, choose your favorite fruit wine.
Delicious stir-fry 1: Longli fish fillet, fresh shrimp and boneless chicken hob block, grab them evenly with rice wine and proper amount of salt, and marinate for 10 minute.
2: Pour a small amount of oil into the cold pot. After the frozen green peas are thawed, put them in the pot of 1 and fry them thoroughly, then put them out and put them on the plate.