Boiled Long Liyu

Name: Boiled Long Liyu
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Enoki mushroom; 500g Long Liyu; 5 pieces Hot pepper; 50g Homemade hot pot base; 30g Minced garlic; 3g salt; 20g ginger; 2g pepper; 10g Cooking Wine; 15g starch

by Heart clear as water and pale as clouds

5.0 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

2

Mood Stories Long Liyu is a large sole fish. The small ones are fragrant when fried with their skins. The big Longli fish is skinless and boneless, leaving the white fish without any thorns. The meat is fresh and tender and will not grow old for a long time. It's so convenient to make boiled fish. A pot of boiled Sichuan food is best served on the countertop, and it is more than enough to entertain friends. I swiftly moved the sofa and bench on the floor, and started eating!

Boiled Long Liyu

1. Thaw the Long Li fish fillets, rinse with water and drain

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

3. Chop garlic and ginger into mince, cut pepper into rings

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

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

6. Heat oil in a pan, add a little peppercorns and minced ginger and stir fry until fragrant.

7. Then add the hot pot bottom ingredients and fry the red oil, add water and boil

8. Bring the soup to a boil, add the dragon fish fillet and cook, add some salt to taste

9. Pour on top of enoki mushrooms

10. Then sprinkle hot pepper rings and minced garlic on top, heat oil in a pan, pour it on top of hot peppers and minced garlic, and the aroma will come out next time

Tips:
1. The base dish must be fried or cooked and spread on the bottom of the bowl. After the soup is boiled, add the fish fillets and boil.
2. It is best to put bone broth or chicken broth, if not available, clean water can be used. Put bone soup is more delicious