Long Liyu with Garlic Sauce

Name: Long Liyu with Garlic Sauce
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Long Liyu; 8 cloves garlic; 2 teaspoons Oyster sauce; 1 teaspoon Soy sauce; 1 teaspoon Blending oil; 1 teaspoon olive oil; 1/2 teaspoon black pepper powder; 20g starch

by Sang Dolma

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

【Longri Fish in Garlic Sauce】It is tender and tempting.
I have never seen Long Liyu before. The Long Liyu sold in the supermarket has been processed and has basically no thorns. Its delicate and delicious meat is easily accepted by the public. I have cooked many delicacies with Long Li fish, such as tender fish balls, appetizing Long Li fish in tomato sauce, and deep-fried. They are all delicious. But this longli fish with garlic sauce was created based on my own experience. The taste should be the most delicious among the dragon fish I have ever cooked. Unusual, I like it very much.

Ingredients

400g Long Liyu
8 cloves Garlic
2 teaspoons Oyster Sauce
1 teaspoon Soy Sauce
1 teaspoon Blending Oil
1 teaspoon Olive Oil
1/2 teaspoon Black Pepper Powder
20g Starch

Long Liyu with Garlic Sauce

1. Mince garlic, add oyster sauce, light soy sauce, black pepper, edible oil, olive oil, and juice

2. Take out the longli fish from the refrigerator, thaw it, absorb the surface moisture with a kitchen paper towel, and slice it with an oblique knife

3. Sliced longli fish, coated with starch evenly on the surface

4. After coating the starch, coat the juice evenly and marinate for 20 minutes

5. After marinating, place neatly on the baking tray. After the oven is preheated, the temperature is 220 degrees, and the time is 15 minutes. Put it in the baking tray.

Tips:
1. I used the roasting method to make this longli fish, instead of frying, because the roasting method can prevent the longli fish from breaking into pieces;
2. The surface of the thawed longli fish will contain a lot of water, so the surface water must be absorbed dry, or it will not affect the next operation;
3. In the third step, the surface of the fish is coated with starch, which can make the juice easier. It is recommended not to omit this step.