Pan-fried Long Lee Fish-fit Recipe Series

Pan-fried Long Lee Fish-fit Recipe Series

by Jagger Qin

4.9 (1)
Favorite

Difficulty

Normal

Time

15m

Serving

2

The secret of frying dragon fish is that you must treat it like a goddess without makeup. Only use light makeup, not heavy makeup. With the hand of trust, but also with the taste of surprise.
Regardless of the consideration of the original taste, or the law of reducing fat and increasing muscle due to the right amount of fit diet, less oil, less salt, and high protein, the following are the simplest and most optimal cooking methods.

Ingredients

Pan-fried Long Lee Fish-fit Recipe Series

1. Thaw the Long Li fish fillet, absorb the water, apply salt and freshly ground black pepper on both sides, massage gently, and marinate for 20 minutes.

2. Electric baking pan or saucepan, medium-low heat, pour a small amount of olive oil, add scallions and ginger to fragrant, cut to the sides, add the fish slices.

3. Longli fish is resistant to frying and stirring. Use chopsticks and a wooden spatula to assist when turning it over. After both sides are fried and white, pour some fruit wine on it, which can be stuffed for a while.

4. Cut a thin slice of lemon, cut it in half, and fry on both sides of the fish body for a bit of flavour.

5. Turn off the heat, sprinkle an appropriate amount of crushed black pepper on the fish body, and serve on a plate.

Tips:

Light soy sauce-Never!
Thicken-Never!
For fruit wine, choose the flavor you like.
When pickling, the salt is just a little bit, not the scale of pickled vegetables><

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