Colorful Dragon Fish Dice

Name: Colorful Dragon Fish Dice
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Long Liyu; 1/4 Bell pepper; Some Water starch; a little Cooking Wine; Some oil; a little salt; a little Sugar; a little Shallots; 100g Corn peas; Some Fresh Vegetables

by Fatty Mushroom

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

Simple and easy to make, easy and delicious again. The protagonist this time is: Long Liyu. Longli fish is tender, nutritious, and extremely delicious. It can almost be regarded as a kind of fish that can be eaten without any scruples, and there is no need to worry about being stuck by fish bones. Longli fish has almost no fishy smell, whether it is steamed, porridge or cooking, it is definitely an excellent choice. This time I named him, the fish and rice are full, the combination of dragon fish and corn, and the combination of small peas and red sweet pepper. The color is rich, and the dragon fish tastes very tender.

Colorful Dragon Fish Dice

1. Prepare the ingredients, thaw the fish at room temperature and cut into cubes

2. Add appropriate amount of cooking wine and salt and marinate for about 10 minutes. Just a little bit of cooking wine is good, not too much, otherwise the fish will taste like alcohol.

3. Peas diced sweet corn, blanched in boiling water, drained, and set aside. Dice red bell peppers (red bell peppers are a bit spicy, you can replace them with carrots)

4. Heat the wok, pour in some cooking oil, add the chopped green onion and sauté

5. Add the marinated diced longli fish, stir-fry evenly over high heat

6. Add the vegetable cubes when the longli fish is almost white

7. Add a little salt, sugar, and fresh vegetables (some families are not accustomed to putting MSG) to taste, and stir well

8. Adjust a little water starch, pour it into the pot to thicken the juice, and then cut a little chopped green onion before it comes out of the pot

Tips:
Thickening can make the soup thicker and sticky on the dishes, and it can also make the dishes shiny, more attractive, and more tender to eat. The starch and water must be completely fused, so that it is thin and looks like nothing. If the water starch is too thick, it will become a piece of transparent material after being cooked, which would be a tragedy. Practice a few more times and check the consistency, and it will be suitable. Pour into the pot, then quickly stir fry, let the water starch and the vegetable and soup mix evenly, the high heat accepts the juice, and it is done.