Arowana

Name: Arowana
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Long Liyu; 100g Tricholoma; 150g Enoki mushroom; a little Bell peppers; 1 stage Green onions; a little ginger; Some Cooking oil; 1 tablespoon Seafood dew; a little salt; Count pepper

by Shimizu Shark's Fin Kitchen

4.6 (1)

Favorite

105

Difficulty

Easy

Time

10m

Serving

2

The new way of eating Longli fish, completely defeating the traditional way of frying and steaming, will instantly capture your sense of smell and taste. Come on, Longli fish fillet is tender and has no thorns, so it is loved by everyone. It is a dish made with Longli fish. There are many varieties, and every cooking woman has his own way of eating. Today I recommend to you the shoyu arowana. Add your favorite ingredients, mix well, and then pour the boiling hot oil. Suddenly, the arowana The fresh fragrance was inspired, and the fragrance overflowed.
I made this dragon fish with two kinds of mushrooms, tricholoma and enoki mushrooms, which are very crispy and tender, and sweet peppers are added. The taste is very refreshing. The fragrance here is a lot of green onions, and don’t forget to put some ginger. The silk tastes more fresh, I used seafood dew, only this kind of soy sauce replaced light soy sauce, oyster sauce, monosodium glutamate, etc., pouring boiled pepper oil on the ingredients instantly captured your sense of smell,
There are a few things to pay attention to when writing this recipe. First, the cut longli fish should be marinated in salt and starch for a while, because the longli fish is very tender and the action should be light. Blanch the longli fish. It is necessary to put one by one into the pot to avoid adhesion, and to blanch it several times. Finally, when the ingredients are complete, it is best to use both hands to shake the small pot to achieve the effect of mixing.

Arowana

1. After thawing the dragon fish

2. Rinse and slice

3. Add a little salt and starch to the fish fillet and marinate for 20 minutes

4. Tricholoma can be cleaned and sliced, pour it into boiling water, blanch it, remove it

5. Cut off the old roots of enoki mushrooms, rinse them, pour them into boiling water, blanch them, and remove them.

6. Boil water in the pot, put the dragon fish into the pot one by one, hot on medium and small fire

7. Remove the meat slices after turning white

8. Clean and shred colored peppers

9. Shred green onion and ginger separately

10. Put all the mushrooms, enoki mushrooms, dragon fish, colored pepper shreds, green onion and ginger shreds in a small pot, a little salt, pour in the seafood dew, and mix well with both hands.

11. Heat up the wok and pour the oil, which is more than the usual amount of cooking oil, basically twice the amount, add the pepper, let it smoke, scoop in 2 tablespoons of pepper oil, and mix well with both hands. Serving, full of aroma