How to make Longli fish?

Longli fish tastes delicious and smooth, because it has no thorns and the meat is thick and tender. Steamed, fragrant fried, sweet and sour, and crispy fried are all very enjoyable to eat, especially suitable for young couples who love fish and are afraid of trouble ~

Steamed Longli fish

Longli fish 400g /2 onions/ginger10g

Beauty pepper 1/ salt 1g/ steamed fish with soy sauce 1 spoon.

Appropriate amount of cooking wine/a little white pepper/sugar 1g/ 20g of oil.

1. Thaw Longli fillets, and use kitchen paper towels to absorb water.

2. Lightly sprinkle with 1g salt (1g on both sides) and a little white pepper.

3. Appropriate cooking wine and steamed fish and soy sauce

4. Add ginger slices, squeeze in a few drops of lemon juice and marinate for 15 minutes. White-cut fragrant green, green-cut filaments are soaked in cold water, and the remaining ginger is shredded; Slice the beautiful peppers into filaments

5. Spread ginger slices and scallions on the bottom of the plate.

6. Add Longli fish fillets and steam in a steamer for 3 minutes. After the water comes out, pour off the excess water, steam for 5 minutes and stuffy for 2 minutes.

7. Take out Longli fillets, add sugar 1g, and spread shredded ginger, shredded shallot and shredded beauty pepper on the fish surface.

8. Heat the oil in the oil pan. When you see smoke, the hot oil is poured on the fish fillets.

Fried arowana

Longli fish 100g/ egg liquid 2 tbsp/corn flour.

Salt/black pepper/dipping sauce

1. Take the thickest part of Longli fish, wash it, divide it into two pieces, blot it with kitchen paper, sprinkle with salt and chopped black pepper and marinate it 15 minutes.

2. Pat the marinated fish pieces with raw powder, slightly compact them and shake off the excess powder; Dip in the egg liquid and put it in a flat plate. Fry on low heat until both sides are light golden yellow. Sprinkle some chopped black pepper before taking it out.

You can mix your favorite vegetables at will. You can also dip in seafood sauce or sweet and spicy sauce. Those who like the original flavor don't even need dipping sauce.

Sweet and sour arowana

Longli fish 500g/green pepper150g/onion 50g

Eggs 1/2 tablespoons potato starch /2 tablespoons tomato sauce.

Cooking wine 1 spoon/vinegar 1 spoon/sugar 1 spoon/olive oil.

2g white pepper/2g black pepper/3g salt.

1. Wash the Longli fish, absorb water with kitchen paper and cut into small pieces; Wash green pepper and onion and cut into small pieces; Beat the eggs, add potato starch, add 1g salt and stir well; Tomato sauce, sugar, vinegar, cooking wine, salt and pepper are mixed into sweet and sour juice for later use.

2. Heat the pan and pour in some olive oil (a little more than usual).

3. Put the fish pieces into the egg paste and spread evenly.

4. After the oil is hot, put the fish pieces wrapped in egg paste and fry them on low heat until they are golden on both sides (you can turn them over when the surface bulges).

5. Fry the fish pieces for later use

6. Stir-fry the green pepper and onion with the remaining base oil in the pot until the onion becomes transparent, and put it out for use.

7. Add appropriate amount of water to the sweet and sour juice and pour it into the pot to boil. After boiling, turn to low heat.

8. After the sauce is thick, add the fish pieces and vegetables and stir-fry until the ingredients are evenly coated with sweet and sour sauce.

Tomato arowana

Longli fish 1 slice/2 tomatoes/2 spoonfuls of tomato sauce.

Onion/olive oil/salt/corn starch

Freshly ground black pepper/sugar/shredded ginger

1. After the Longli fish is thawed, dry the water with kitchen paper, cut into pieces 1.5cm square, and marinate with appropriate amount of olive oil, a small amount of black pepper and shredded ginger 15 minutes.

2. Scratch the tomato with a knife, scald it with boiling water, and peel it! Cut the peeled tomatoes into small pieces for later use.

3. Blanch the salted fish with boiling water and take it out for later use.

4. After the pot is hot, pour in the right amount of oil, add the chopped tomatoes and stir fry over medium heat.

5. After the tomatoes are fried, add two spoonfuls of tomato sauce and continue to stir fry.

Add half a bowl of water.

7. After the water is boiled, add the cooked Longli fish pieces and cook for about 2 minutes.

8. Mix half a bowl of water and corn starch into water starch, and then pour it into a pot to boil. The juice will be very thick, add a spoonful of salt and a pinch of sugar to taste.

9. Sweet and sour soup and tender fish can't stop eating ~

Roasted Longli fish with black pepper.

Longli fish 1 slice/black pepper juice/freshly ground black pepper

Shredded onion/oil/salt /9 slices of garlic

1. After thawing, wash and dry the surface moisture, and sprinkle with a little salt and oil.

2. Sprinkle freshly ground black pepper on both sides, and then evenly coat black pepper juice on both sides, which is sold in supermarkets. Because the black pepper juice itself has a salty taste, the first step is to control the amount of salt and store it in cold storage for 15-20 minutes.

3. spread tin foil on the baking tray and sprinkle some onion shreds on the tin foil.

4. Put the salted arowana on the shredded onion.

Sprinkle some garlic slices on the fish.

6. Wrap it in tin foil, and don't expose the fish outside, so that the water of the fish will be locked and baked fresh and juicy.

7. Preheat the oven at 200 degrees and bake for 20 minutes. You can eat it.

Soft fried Longli fish

Eggs/starch/flour/salt and pepper

Longli fish/cooking wine

1. Soak Longli fish in clear water, add onion and ginger, and marinate in cooking wine for 5 minutes.

2. Take out the salted arowana, control the water to dry, and then change the knife and cut it into pieces of the same size.

3. Make eggs, starch and flour into soft fried paste according to the ratio of 1: 1:2.

4. When the oil temperature rises to 50%, wrap the arowana in soft fried paste and fry it in a pot.

5. When the Longli fish is fried to light yellow, take it out and fry it when the oil temperature rises to 60% 10 second.

6. Sprinkle with salt and pepper after serving.

Tips:

1. The fishy smell of Longli fish is better: dropping a few drops of white vinegar during soaking can effectively remove the fishy smell of Longli fish.

2. Tips for making fried fish sauce: Golden ratio: eggs, starch and flour are made into paste similar to toothpaste according to the ratio of 1: 1:2.

3. Soft-fried Longli fish becomes fuel-efficient: the oil temperature of the first fried fish should be controlled at 50%, and the oil temperature of the second fried fish should be controlled at 60%, so that the oil in the soft-fried paste can be effectively squeezed out.

Crispy Longli fish steak

Longli fish/eggs/flour

Bread crumbs/decorative vegetables/salt/pepper

1. Peel the fish head in Longli, slice the fish, and marinate with salt and pepper.

2. Dip the flour first, then drag the egg liquid, and then wrap it with bread crumbs.

3. Fry in a 60% to 70% hot oil pan until golden brown, remove and drain.

4. Decorate dishes and prepare ketchup.

Tip:

1. Longli fish has few bones, the meat is delicious, the frying is also delicious, the fire is not too big, and the fish is easy to cook.

2. The oil temperature should be hot enough when entering the pot, otherwise the fish will break easily and eat oil.

(Reprinted)

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