Pickled Pepper Long Liyu
1.
Cut Long Liyu into thicker slices, add half an egg white, cooking wine, salt, starch, pepper, green onions, ginger, Long Liyu is easy to taste, not too much seasoning, just a little bit of moderate, marinate for 20 minutes.
2.
Hainan’s pickled yellow bell peppers are usually crushed and very spicy. One spoonful is enough. Two Sichuan pickled peppers are cut into diamond-shaped slices for later use.
3.
Put a little more oil in the pot. When the five or six layers of oil are hot, slide the marinated longli fish in the oil pan and fry for three minutes to remove and set aside.
4.
In the middle of the pot, chop the green onion, ginger, and garlic to fry until fragrant. Add two kinds of pickled peppers and fry for two minutes.
5.
Add the deep-fried dragon fish, boil it on high heat for one minute, thicken the thickening, drip with bright oil and a small amount of sesame oil, and sprinkle with green onions on the platter.
Tips:
Don't, pickled pepper itself is very salty, don't put salt and MSG anymore.
