Long Liyu Fish Section

Name: Long Liyu Fish Section
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Long Liyu; 15g carrot; 50g corn starch; 1 tsp salt; 10g Cooking Wine; 1g pepper; 10g Soy sauce; 5g Steamed Fish Soy Sauce; Some shallot; a little ginger; a little garlic

by Zimo (Little Grassroots Family Food)

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

Longli fish is also called pedal fish, beef tongue fish, sole fish, and dragon half-smooth tongue sole. The huge Long Liyu was as wide as a man's shoulders and as tall as a girl's height. Longli fish is tender and nutritious, and it is a high-quality marine fish with high meat yield and delicious taste. It is particularly worth mentioning that Long Liyu has only the middle spine, with few spines and plenty of meat. It has almost no fishy smell. It tastes great when it is made as a fish section.

Long Liyu Fish Section

1. Longli fish thawed.

2. Marinate the fish segments with cooking wine, green onion, ginger, and a little salt for 20 minutes.

3. Fish segments (removed scallion and ginger), put 2 tablespoons of vegetable oil, put dry starch, grasp evenly, too dry can add less water, too thin add dry starch to adjust.

4. As shown in the picture (the paste should not be too thick).

5. Widen the oil in the pan (more oil), and make sure the oil temperature is high, otherwise it will lose the paste. In addition, the fish must be dropped in stages to prevent the oil temperature from dropping.

6. For the first time, all were fried and the oil control was taken out.

7. When the oil temperature rises again, re-fry all the fish fillets.

8. Then remove the oil control for use.

9. Bowl of juice: cornstarch, more than 10 grams, light soy sauce, salt, pepper, steamed fish soy sauce, appropriate amount of water, stir well and set aside.

10. Put the oil in the bottom of the pot, cook the green onion, ginger and garlic, add carrot slices and turn over.

11. Pour a bowl of juice, make a big bubble, high fire

12. Add the fish segments (fast), turn the spoon, and hang the juice evenly.

Tips:
Widen the oil in the pan (more oil). Make sure to fry the oil at a higher temperature, otherwise it will lose the paste. In addition, the fish should be cut in stages to avoid a drop in oil temperature.