Boiled Long Li Fish Fillet
1.
Thaw the chilled dragon fish fillet.
2.
Use scissors to cut into two-finger-wide strips, and then cut from the middle.
3.
Put the cut fish fillets in a bowl, and mix the appropriate amount of cornstarch and egg white.
4.
Bring a proper amount of water to a boil in the pot, put the fish fillets in a simmer for two minutes to remove.
5.
The blanched fish fillet is tender.
6.
Chives, green peppers.
7.
Dried red pepper, ginger and garlic slices, sesame pepper, bell pepper.
8.
Heat an appropriate amount of oil in the pot.
9.
Add garlic ginger, dried red pepper, and sesame pepper to fragrant.
10.
2 tablespoons of Pixian bean paste, oyster sauce.
11.
Stir fry evenly.
12.
Put the bell pepper in a bowl of boiling water and cook for a few minutes.
13.
Put the green pepper in.
14.
Boil the fish fillet, and use a spoon to pour the juice on the fish fillet.
15.
Turn off the fire. Sprinkle chives and coriander. Bowl.
16.
Finished product.
17.
Finished product.
18.
Finished product.
Tips:
Yes, there is no salt. 😊If the taste is heavy, add it.