Longley, also known as dragon's tongue, is a generalized common name for a variety of fish in the order Plaiceae (especially the suborder Soleae). It is called so because of the fish's flattened body, which resembles a tongue (and is called ? tongue?) ), it is called dragon tongue or dragon tongue fish. It is often eaten as a pan-fried fish fillet (dragon's tongue fillet).

Longleaf is a fast-growing fish. Frozen skinless and boneless fish is available in the market for easy cooking at home. Lungfish is a high-quality marine fish with fat containing ? -3 fatty acids, which can inhibit free radicals in the eyes and reduce crystal inflammation, which is why it is also known as ? Eye Protection Fish? This is the reason why it is also called "eye protection fish". In addition, dragonfish has the efficacy of anti-atherosclerosis, prevention of cardiovascular and cerebrovascular diseases, and memory enhancement.

There are many ways to make lobster, it can be pan-fried or grilled, deep-fried or boiled. No matter how this is done, the flavor is good. Meishang taste life with frozen longfishes to make sweet and sour longfishes, the method is simple and easy, the color is golden, tender and delicious. Ingredients boneless dragon boat meat: 2 eggs: 1, marinated fish material: soy sauce: 5 grams, oyster sauce: 5 grams, cooking wine: 5 grams. Dry starch: appropriate amount of sweet and sour sauce: 15 grams of sugar, 15 grams of ketchup, 10 grams of vinegar, salt and pepper in moderation

Methods

1, the fish should be defrosted in running cold water, cleaned and cut into small pieces, marinated in marinade for about 20 minutes. 2, the egg is broken and stirred well, ready to dry starch. 3: Pour the egg mixture into the marinated fish pieces. 4: Coat each piece of fish evenly with dry starch and set aside. 5: Heat oil in a frying pan to 80%, add the fish pieces and fry. 6: Fry the fish pieces until light brown. 6: Fry the fish pieces until light brown, remove from the pan and place in a basin lined with kitchen paper. 7: Prepare sweet and sour sauce: whisk together sugar, ketchup, white vinegar, salt and pepper, and add an appropriate amount of cornstarch water.

8, the pan is hot, add the right amount of oil, pour in the sweet and sour sauce, stir fry evenly, when the sauce becomes more and more thick, pour in the fish pieces that have been fried, stir fry for a few moments, so that each piece of fish are coated with the sauce. Plate up and sprinkle with chopped green onion. The lobster made in this way is sweet and sour, with a golden color, very delicious.