Pan-fried Long Li
1.
Wash the fish fillet, drain the water, sprinkle with salt and pepper, and marinate for about 5 minutes;
2.
Prepare the sauce when marinating the fish fillet: Wash and peel the tomatoes and cut into small pieces;
3.
Add water and lemon juice to the small pot; add salt and sugar, pay attention to the amount of sugar, if you like sweet, you can add more, if you like sour, you can add less; add pepper;
4.
Slowly heat to a small fire until steam appears, add butter;
5.
Keep stirring until the butter gradually melts and the soup becomes thicker, turn off the heat; add the diced tomatoes;
6.
Stir well and set aside.
7.
Wash and peel the potatoes and cut into thin slices.
8.
Add an appropriate amount of salad oil to the pot and fry the potato slices until cooked;
9.
Placed at the bottom of the plate;
10.
Pour the marinated fish fillet evenly with a layer of flour and shake off the excess flour;
11.
Add an appropriate amount of salad oil to the pan, add the fish fillet in the cold oil in the pan, and fry until both sides are colored;
12.
Boil the white wine, cover the pot, and simmer for 1, 2 minutes until cooked;
13.
Serve the fish fillet on a plate;
14.
And topped with sauce;
15.
Finally garnish with shredded chives and chopped chives, and serve!
Tips:
1. I only made one serving of fish fillet, because one person eats at noon; the sauce is two or three people, so don't eat it alone. Heat up the sauce for dinner and make one more for each of the two people in the family.
2. It is necessary to puff the fish fillet with flour, which can make the fried fish fillet crisp on the outside and tender on the inside, and effectively prevent sticking.
3. The lemon juice must be freshly squeezed, and the sauce should not be boiled to avoid excessive loss of vitamin C in the lemon.
4. The amount of sugar in the sauce is controlled by yourself. The lemon juice is very sour, so you can add more.
