How to deal with the viscera of Longli fish
Arowana can scrape off internal organs, gills and tiny scales. Longli fish is flat without thin bones, and the fish is delicious.
1. Rinse Longli fish with clean water, then use kitchen paper to absorb water and slice.
2. Marinate the fish fillets with white wine, ginger slices, corn flour and salt for one hour.
Longliyu knowledge
Arowana is a large temperate pelagic fish, which lives in the offshore of China all the year round. It has a wide range of temperature and salt, and adapts to the change of environmental conditions. The suitable temperature range is 3.5-32℃. Cynoglossus semilaevis has few natural resources, delicious taste, high meat yield, smooth taste, no aging after long cooking, no fishy smell, high protein and rich nutrition. It has always been the first choice for consumers in coastal areas of China, and it is favored by consumers. The price of live fish is very high at present. In addition, Cynoglossus semilaevis has the advantages of fast growth, low feeding level, hypoxia tolerance and less diseases, and is suitable for breeding turbot and flounder in greenhouse at present.
What kind of fish is Longli fish
Longli fish is also called pedal fish, beef tongue fish, sole fish and tongue sole. The giant arowana is as wide as a man's shoulder and as tall as a girl. Longli fish is tender and nutritious, belonging to high-quality marine fish with high meat yield and delicious taste. It is particularly worth mentioning that Longli fish has only the middle spine, with less thorns and more meat, and almost no fishy smell. It tastes great when fried.
Pan-fried dragon fish
Ingredients: Longli fish, green pepper, cooking wine, salt, black pepper, shredded ginger and sugar.
Exercise:
1. After the Longli fish is thawed, use kitchen paper to absorb water, cut into small pieces, add cooking wine, salt and black pepper, and grab well;
2. Marinate for about half an hour. Frozen fish has a lot of water after thawing, so it must be fully absorbed by paper, so as to ensure the taste of the fish and not splash when frying.
3. Cut green and red peppers into pieces, non-stick hot oil in the pan, stir-fry ginger slices;
4. Add the fish pieces and fry them on low heat. Don't pile the fish pieces together to avoid frying them thoroughly. Fry them until they are solidified, and then turn them over.
5. fry the fish pieces on both sides until golden, and then take them out of the pot;
6. Without extra oil, directly add the green pepper and stir fry, and add a little salt to taste;
7. Re-pour the fish and stir-fry until the taste is blended. Add a little sugar to make it fresh and then take it out.