I grew up on the seashore, catching fish and fishing is not a problem at all. People on the seashore eat fish for at least 200 days in 365 days a year, which also trains my ability to spit out thorns when eating fish. However, the elderly and children at home have lived in the inland for a long time, so it is very difficult for them to find fault with fish. Old people are too old to see the small thorns of freshwater fish, and it is easy to prick their throats when they eat them, not to mention children, who dare not give them the roots of stickleback fish. When watching TV series, I often envy the fine processing of foreign food. Many fish are boned and cut into whole packages, so I don't have to worry about buying them and frying them directly at home. In recent two years, a kind of fish has gradually entered the supermarket, which is very popular among people. This fish is Longli fish. Frozen Longli fish sold in supermarkets are all meat without bones and thorns, and Longli fish is a high-quality marine fish with very high nutritional value.

However, it is difficult for me to buy Basha fish in the shopping mall here. Only Longli fish is bought. Longli fish is very similar to Basha fish in appearance. The only difference is that Longli fish is a fish and its nutritional content is not as high as Basha fish. But the same thing is that there is no thorn, the meat is fresh and tender, and the price is much more cost-effective than that of Basha fish. My shopping mall here only sells 13 yuan a catty. I never let go of this fish. The meat is tender and has no thorns. Put some vermicelli on it and steam it. It's delicious enough to lick the plate. In a few words, let's take a look at the way this dish is cooked.

Steamed vermicelli with Longli fish [food]: 500g Longli fish, sweet potato vermicelli 1 bundle, a little fungus, 2 millet peppers, appropriate sauce garlic, cassava starch 1 spoon, a little white pepper, soy sauce, salt, rice wine, white sugar and oil consumption. [Practice]:1.First, cut the Longli fish into small triangles, add cassava starch, salt, rice wine, soy sauce, white pepper and a small amount of white sugar, and then marinate for 20min minutes. Be careful not to cut it too small, otherwise it will be very fragile. 2. Soak the sweet potato vermicelli in warm water in advance, clean the fungus, cut off the roots and cut into thin slices. Take a deep-fried dish, spread the sweet potato vermicelli on the bottom, and then put the fungus on it. 3. Pour a small amount of oil into the wok, and pour in the chopped garlic and millet pepper to stir-fry the fragrance. Then pour in 2 tablespoons of soy sauce 1 spoon, oil consumption 1 spoon and water and stir.

4. Spread the salted Longli fish on the plate, and pour the fried juice on the Longli fish. 5. Boil the water in the pot, put the dish into the pot and steam for10 min; 6. After taking the pot out, pour the boiling oil while it is hot to arouse the aroma. If you can save this process during weight loss, it will be delicious without showering. As a result, steamed vermicelli with dragon fish will be done well. Take a bite of the fish and it will be very tender. The vermicelli and fungi have absorbed enough juice from the fish, and the taste is particularly delicious. There is not enough to eat after steaming a plate, and there is no soup left.