Longleaf, commonly known as tongue fish, belongs to the deep sea fish, high protein, nutrient-rich, egg replenishment protein, so that the taste of fresh, but also to protect the eyesight, enhance the efficacy of memory. I think the best way to do it is to pepper dragon fish, the following share some of the dragon fish practice to you

Main ingredients: dragon fish fillets 300 grams

Supplementary ingredients: red Thai pepper ring 5 grams of okra 100 grams of golden mushroom 30 grams of scallions 5 grams of fresh vine pepper 10 grams of millet chili pepper 2 grams

Seasoning: 25 grams of condensed chicken juice 10 grams of monosodium glutamate 10 grams of spicy fresh dew 50 grams Ice flower sour plum sauce 5 grams of pumpkin puree 10 grams of the second soup 300 grams

Marinade: salt 1 gram of salt 1 gram of chicken essence powder 5 grams of egg white 1. Eagle corn flour 30 grams

1. okra playing knife, apricot mushrooms a take off the water to control the dry water on a plate and spare;

2. 90 degrees of boiling water slipped into the fish to maintain the tenderness of the boiling fish up, add the mix and seasoning juice boil;

3. before the meal sprinkled with green onion. millet chili. Fresh vine pepper, pouring hot onion oil can be.

Main ingredients: dragon tongue fish fillet 200 grams, 50 grams of sour radish, 1 tomato.

Supplementary ingredients: 6 round wild peppers, 1 gram of Beijing green onions, 2 slices of ginger, 5 grams of fragrant Lai segment.

Seasoning: 125g tomato sauce, 125g red sour soup, 1000g water, 8g salt, 10g chicken essence, 10g spicy fresh dew, 10g wood ginger oil.

1. tomato blocks peeled, add Beijing onion. Wild mountain pepper . Ginger. Tomato salsa fried flavor, and then under the red sour soup and other seasonings boiled into tomato sour soup.

2. Dragon's tongue fish fillet cut into slices, soak up the water when the marinade a small amount of base flavor reserved.

3. Fish in oil, with pickled bamboo shoots together with tomato soup frying into the flavor, and finally put Xianglai can be.

Materials: dragon fish, salt, chicken essence, rice wine, white pepper, egg white, water starch, mace, chili pepper

1. 500 grams of dragon fish meat into a large area of the bread knife, rinsed after the pot.

2. Add appropriate amount of salt in the Longley fish meat . Chicken essence. Rice wine. White pepper. Egg white. Water starch, marinade and demulcent, into the thirty percent of the oil in the slippery, fishing up and drain the oil.

3. Pan under the animal oil. Cooking oil 50 grams of boiling, add 8 grams of pepper, ginger. Garlic. Wild pepper. Ginger. Patty-cake chili pepper 10 grams each, bean paste. Chili sauce. Wild pepper 15 grams each stir-fried flavor, into the kimchi 100 grams of shredded popcorn pot well proportioned, add 1Kg of bone broth boiling, put into the casserole potato flour 100 grams of cooking through, fishing up the bottom.

4. In the original soup put into the Longli fish slices burned to a boil, adjust the appropriate monosodium glutamate. White sugar.

5. Pour the fish into the vessel, dripping 15 grams of sesame oil.

6. pan under the cooking oil 80 grams of boiling, put in the sesame pepper 10 grams. Dry chili pepper circle 30 grams of fried incense, out of the pot poured on the dragon fish, sprinkle cooked sesame seeds can be served.