How to make it delicious, the home cooked practice of stir frying Longli fish fillet

Ingredients. 250 grams of dragon fish.

Accessories. 3 green onions.

Salt to taste. Appropriate amount of chicken bouillon.

Ground white pepper to taste.

Steps to make fried dragon fish fillet with green onions.

Put the fish diagonally sliced in a bowl, beat an egg, put two spoons of cornstarch in it, add a little salt, stir well with clean hands, and marinate for 5-10 minutes.

Put more oil in the pan and fry the fish fillets.

Fry the fish over medium heat until golden brown, remove and place on a plate.

Pour out the oil from the fried fish fillets, leave some oil in the pan, and put the chopped Shandong green onions in the hot pan to fry the fragrance.

Put a small half bowl of water and stir-fry, add salt and chicken essence, because the fish fillet has added salt, so the salt of the green onion is only a little bit.

Add the fried fish fillets, stir-fry a few times, sprinkle with white pepper, and stir-fry two or three times to get out of the pan.

A home-cooked way to fry dragon fish fillet.

Ingredients. 1 piece of dragon fish.

Accessories. Pepper.

5 pcs. Light soy sauce. 1 scoop. Ginger.

1 2 pieces. Garlic.

3 petals. Sweet potato flour.

20 grams. Sichuan pepper powder.

1 scoop. Sichuan peppercorns. 8 grams.

Ingredients: dragon fish and chili peppers.

Thaw and rinse the fish fillet, cut it into cubes, add black pepper and sweet potato powder and marinate for 20 minutes.

Cut the pepper diagonally into segments and slice the garlic.

Ginger shredded. Put the marinated fish in oil, use high heat, let the fish fry a little in the oil pan, you can fish it all up, this process is just to make the starch and the fish fully bonded, so as not to fry apart, not to make the fish cooked.

Drain the fried fish pieces and remove them from the oil.

Leave a little oil in the pot, add the pepper, pepper and garlic slices and stir-fry until fragrant.

Add the fried fish pieces and stir-fry, add the light soy sauce and stir-fry.

Ingredients: 250 grams of Longli fish fillet, 25 grams of green pepper, 25 grams of red pepper, 10 grams of coriander, 20 grams of garlic, 100 grams of enoki mushroom, 150 grams of soybean sprouts, 20 grams of pickled pepper, 20 grams of pickled ginger, 45 grams of yellow lantern chili sauce, 5 grams of starch, 5 grams of salt, 60 grams of oil, 15 ml of white vinegar, 3 grams of cooked white sesame seeds, 15 ml of cooking wine, 2 grams of white pepper.

Cooking method: 1. Prepare the ingredients.

2. Pick and wash the soybean sprouts; Wash the enoki mushrooms, cut off the roots, and divide them into small bunches; Cut the green and red peppers into small rings; Peel and slice the garlic; Cut the pickled pepper into small pieces; Soaked ginger slices; Chop the parsley and set aside.

3. Freeze the fish fillet in advance, the knife is tilted at an angle of 30 degrees with the fish, and the fish is pushed out or pulled in when slicing the fish, keeping one direction, and the knife should be dipped in water. Wash the fillet with clean water.

4. Add 15 ml of cooking wine, 3 grams of salt, 1 gram of white pepper and 5 grams of starch to the longli fish fillet, and then add 10 ml of oil to grasp and marinate for a while.

5. Blanch soybean sprouts and enoki mushrooms in boiling water respectively, and rinse with cold water after removal.

6. Drain the soybean sprouts and enoki mushrooms and place them at the bottom of a large bowl.

7. Pour 25ml of oil into the pot, add it to four or five percent heat, add garlic slices, pickled pepper, pickled ginger, half of the green and red pepper rings, and fry until fragrant.

8. Then put 45 grams of yellow lantern chili sauce in the pot and stir-fry over low heat to bring out the fragrance.

9. Pour in about 500ml of water or stock.

10. Add 3 grams of sugar, 1 gram of white pepper, 15 ml of white vinegar to the soup, and add a little salt to taste as appropriate.

11. Wait until the soup boils, put the marinated fish fillets into the pot and disperse, cook for 30 seconds, and turn off the heat when the fish fillets turn white.

12. Quickly remove the fish fillets and put them in the prepared large bowl, and then pour the soup from the pot into the large bowl.

13. Put the remaining half of the green and red pepper rings on top of the fish fillet, sprinkle with cooked white sesame seeds and chopped coriander.

14. Add 25ml of oil to the pot, heat until smoking, and pour the hot oil over the green and red pepper rings, coriander and white sesame seeds. The delicious sour soup is ready.

Precautions

1. Bean sprouts and enoki mushrooms can be replaced with other favorite vegetables.

2. Longli fish is originally very tender, different from the meat quality of black fish and grass carp, it is easier to break when slicing fish, and it is best to freeze it in advance and then slice it, or it can be slightly thicker, and the cooking time in the pot is appropriately longer. Marinated fillets without egg whites, and the fillets are also very tender, egg whites can be left out.

Tomato dragon fish, with which I can eat three bowls of rice.

Put cooking wine and ginger to remove the fishiness, steam for 8 minutes, put the black bean sauce, and drizzle the green onion with hot oil.

Ingredients: Ingredients.

Dragon fish 400g

Accessories: green onion, ginger and garlic.

Cooking oil in moderation.

Cooking wine to taste. Soy sauce to taste.

Oyster sauce to taste. Sugar to taste.

Appropriate steps. 1.Prepare the ingredients, thaw and drain the fish.

2.Heat the pan and put in the appropriate amount of oil.

3.Add the chopped green onion, ginger and garlic.

4.Cooking wine is added so that the fish does not need to be turned over.

5.Add an appropriate amount of soy sauce and oyster sauce.

6.Add an appropriate amount of hot water.

7.Add an appropriate amount of sugar and simmer for five minutes.

8.The delicious braised dragon fish is out of the pot.

You can make pan-fried dragon fish, sweet and sour ketchup sauce, lemon dragon fish, boiled dragon fish, steamed dragon fish, etc., all of which are very delicious.

Pan-fried dragon fish**.

The preparation of pan-fried dragon fish.

Ingredients: 300 grams of Longli fish fillet, butter, fresh soy sauce, sugar, cooking wine, starch, pepper, salt, ginger powder appropriate amount.

Method 1: Thaw and wash the fish fillet and drain the water.

2. Marinate the fish fillet with soy sauce, sugar, cooking wine, pepper, salt and ginger for about an hour.

3. Sprinkle dry starch on both sides of the fish fillet.

4. Heat a frying pan over medium heat, add butter and fry until melted.

5. Fry slightly over low heat, and serve on a plate when both sides are browned.

1.Cut the fish into sections and stir in cooking wine and soy sauce.

2.Fry the fish in a pan until brown on 2 sides.

3.Pour the remaining sauce from the fish pieces into a bowl, add an appropriate amount of water, and add 2 teaspoons of sugar (a small spoon for children).

4.The soup is half dry, and the fish is served on a plate and poured over the soup.

1.Prepare the ingredients, thaw and drain the fish.

2.Heat the pan and put in the appropriate amount of oil.

3.Add the chopped green onion, ginger and garlic.

4.Cooking wine is added so that the fish does not need to be turned over.

5.Add an appropriate amount of soy sauce and oyster sauce.

6.Add an appropriate amount of hot water.

7.Add an appropriate amount of sugar and simmer for five minutes.

8.The delicious braised dragon fish is out of the pot.

Preparation of braised dragon fish fillet.

Dragonfish is a nutritious fish from Vietnam, but in our market, there are many times when you can only see "shi". However, many people love to eat dragon fish fillet, so let's take a look at the method of braised dragon fish fillet.

Ingredients: 1 piece of dragon fish, 1 broccoli, 2 cloves of garlic, 2 cloves of shallots, a little hoisin sauce, a little dark soy sauce, a little corn flour, and a little cooking wine.

Method: 1. First put the dragon fish fillet at room temperature for thawing, after thawing, use kitchen paper to absorb the surface moisture of the fish, cut it into pieces, and marinate it with salt and black pepper grains for 30 minutes;

2. Wash the broccoli and cut the flowers to remove the stems for later use; Peel and slice the shallots and garlic for later use.

3. Prepare a wok, heat the pan and boil the oil until it is 7 minutes hot, adjust to low heat, put in the fish fillet, adjust to medium heat, do not turn the fish fillet at this time, slowly turn the wok to heat the fish fillet evenly.

4. At this time, you can take the opportunity to start the soup pot, put a small amount of water to boil, and add broccoli to cook.

5. Return to frying the fish, wait until the meat of the fish fillet becomes transparent and white, you can turn off the heat and let it cool for half a minute, then the fish is carefully noodles and fried on the other side, and the fried side will be golden brown;

6. After boiling water in the soup pot where the broccoli is boiled on the other side, add a few drops of peanut oil.

7. When the side of the fish fillet turns white and both sides are golden brown, pour in a small amount of hot water, put in a little hoisin sauce, add dried onion slices and garlic slices, add a few drops of dark soy sauce to color, add a little cooking wine, cover the pot and cook over low heat for 3 minutes.

8. Put the fish fillets on a plate, pour the thin paste made of corn flour and water into the pot to collect the juice, and pour it on the fish surface.

9. Finally, pick up the boiled broccoli and place it around the fish for decoration

1. Ingredients: enoki mushroom, dragon fish, salt, pepper, sweet potato starch, minced garlic, minced ginger, cooking wine, homemade hot pot ingredients.

2. Defrost the fish fillet, wash and drain with water.

3. Cut the dragon fish into thin slices, add pepper, cooking wine, starch, 1 gram of salt and marinate for 10 minutes.

4. Chop the garlic and ginger into minced pieces, and cut the peppers into rings.

5. Remove the root part of enoki mushroom and wash it into small roots.

6. Put the enoki mushrooms in a pot and cook them, remove them and put them in a bowl.

7. Heat the oil in the pot, add a little peppercorns and minced ginger and stir-fry until fragrant, then add the hot pot base to fry the red oil, add water and bring to a boil.

8. After the soup boils, add the fish fillets in the dragon and cook.

9. Add an appropriate amount of salt to taste.

10. After the soup boils, add the fish fillets in the dragon and cook, add an appropriate amount of salt to taste.

11. Then sprinkle the pepper rings and minced garlic on top Heat the oil in a pot, pour it on the chili pepper and minced garlic, and the fragrance will come to your nose with a bang.

12. Tips: The base dish should be fried or cooked first and spread at the bottom of the bowl. After the soup is boiled, the fish fillet is boiled. It is best to put bone broth or chicken broth, or water if you don't have one. Bone broth is more delicious.

Tomato dragon fish, with which I can eat three bowls of rice.

Ingredients: Fish steak, shredded ginger, minced garlic.

Chives, rice wine, sugar, light soy sauce, salt.

Method 1Clean the dragon fish, cut it into sections, add shredded ginger, minced garlic, chives, rice wine, sugar, light soy sauce, salt, code flavor for more than 2 hours, this work I usually do the night before, and then cover it with plastic wrap and put it in the refrigerator fresh-keeping room, and you can take it out directly to cook after work the next day.

2.Heat the pan, add a spoonful of oil, put in the fish all over the pan at a time, without overlapping, and fry over medium heat for 5 minutes3Turn it over and fry for another 3-4 minutes, you can also fry it and sprinkle it with sweet vinegar and ginger shreds, pickled chili peppers, etc. according to your personal taste.

Also called arapaim. Its meat is tender, nutritious, and delicious. It is worth mentioning that it only has a middle backbone with a high meat yield, which is particularly easy to be made into a thornless thick fish fillet, and there is almost no fishy smell, especially suitable for the elderly, children, and urban lazy people.

Nutrition experts said that as a high-quality marine fish, the fat of Longli fish contains unsaturated fatty acids, which has anti-atherosclerotic effects, and is beneficial to the prevention and treatment of cardiovascular and cerebrovascular diseases and the enhancement of memory.

Longli fish porridge: first wash about 200 grams of rice and soak for half an hour; Boil the soaked rice, drop two drops of salad oil and add enough water to make white porridge; 300g sliced fish and add to the boiling porridge; After the porridge boils again, add 10 grams of shredded ginger and cook for 10 minutes; Season with salt or pepper.

Longli has almost no fishy smell and is very suitable for making porridge. The porridge made is not only smooth and delicious, but also fresh and elegant, and has nourishing effects.

Pan-fried dragon fish**.

First, clean about 800 grams of Longli fish meat, 50 grams of shredded ginger, 30 grams of minced garlic, 50 grams of chives, 20 grams of rice wine, 20 grams of sugar, 2 tablespoons of light soy sauce, 5 grams of salt, etc., and taste for 20 minutes; Add a spoonful of oil to the hot pan, spread the delicious fish all over the bottom of the pan, fry for 3 minutes over medium heat, turn over and fry for another 2 minutes; Remove from the pot and sprinkle with shredded ginger and pickled pepper according to personal taste, which has a refreshing taste.

Five-flavor dragon fish fillet:

500 grams of frozen fish fillet, wash and drain, cut into thick and uniform slices, add a certain amount of salt, 1 tablespoon cornstarch and a little white pepper, mix well for 20 minutes; Add half a pot of water to the wok and add the green onion and ginger slices, bring to a boil over high heat, add the fish slices and gently scratch them; After the water boils again, reduce the heat and cook for 1 minute until the fish pieces are removed raw; Add 1 tablespoon of oil, 2 teaspoons of minced garlic and 1 teaspoon of minced ginger and stir-fry until fragrant, turn off the heat, pour in sesame oil, light soy sauce, tomato paste, sugar, vinegar, etc., mix well to form juice, pour onto the boiled fish fillet, sprinkle with coriander and minced red pepper.

Experts remind gout patients to eat less of such fish dishes. Because gout is caused by a disorder in the metabolism of purines in the body, fish contain purines, which may cause high levels of uric acid in the blood.

The picture shows the fried dragon fish fillet) We have there about him called peeled fish!!