1. Prepare the ingredients; half a dragon fish and seasoning;
2. Drain the water first, cut into small pieces diagonally, chop garlic cloves, and chop ginger;
3. Pour a large spoonful of cooking wine, a small spoonful of white pepper and a little salt, mix well and marinate for about 10 minutes;
4. Pour appropriate amount of vegetable oil in a super-pot over medium and low heat, heat the oil into the longli fish section, fry on both sides until golden brown and remove;
5. Pour in a suitable amount of vegetable oil from a pan to heat, add a few peppers and sauté until fragrant, add minced garlic and ginger until fragrant, add a tablespoon of "Haidilao" spicy hot pot ingredients and a tablespoon of soy sauce until fragrant;
6. Add 3 tablespoons of water, 1 tablespoon of light soy sauce and 1 tablespoon of granulated sugar, stir fry for a while and turn off the heat;
7. Pour it on the fried fish cubes and it's ready to eat;
8. Finished picture
9. Finished picture
10. Finished picture
Tips:Long-winded; 1) Although Longliyu buys from regular channels such as Metro, because the taste of Longliyu and Pangasius is different, don't be fooled by fish vendors. I chose Longliyu. 2) The Haidilao hot pot base material I choose is clear oil and spicy, which tastes very fragrant and not very salty. If you don’t have the hot pot base, replace it with the traditional Pixian bean paste, but the Pixian bean paste is very heavy and salty. Just add a small spoonful of it. In addition to the saltiness of the light soy sauce, you should put as little as possible when marinating. Salt or, in short, deal with it according to personal taste.
