Arowana 200g, sugar 15g, salt 3g, vinegar 30ml, cooking wine 5ml, light soy sauce 10ml, light soy sauce 5ml, dry starch 30g, wet starch 15ml, onion 5g and ginger 5g.

Production steps

1. After cleaning, cut the Longli fish into small pieces, dry the surface moisture with kitchen paper, and then roll it in dry starch to make the surface stained with starch.

2. Pour a proper amount of oil into the oil pan. When the oil temperature is 50% hot, put the fish pieces into the frying pan until the surface changes color, and take out and drain the oil. If you use an air fryer, put the fish pieces wrapped with starch into the fryer and take them out at 200 degrees, about 15 minutes. In the meantime, you need to constantly flip or pad the tin foil.

3. Mix sugar, salt, vinegar, cooking wine, soy sauce, soy sauce and starch evenly and make a bowl of juice for later use.

4. Add a little oil to the wok, add chopped green onion and ginger slices, stir-fry until fragrant, then pour in the bowl of juice and cook over high heat until it bubbles. If the juice is low, add 1-2 tablespoons of water.

skill

Longli fish has no thorns and is very suitable for the elderly and children at home.

This practice also applies to other kinds of fish. When you buy it, you can let the store cut it into fillets, which will be much easier when you go home to cook it.

All the seasonings should be mixed together to make a bowl of juice, and then poured into the pot. Remember not to add one pot at a time. The effects of the two methods are quite different.