Soy Sauce Long Lee Fish

Name: Soy Sauce Long Lee Fish
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 tablets Long Li Fish Fillet; 80g Enoki mushroom; 150g Green bamboo shoots; 20g Tempeh Spicy Sauce; 15g starch; 15g Cooking Wine; 10g Sliced ginger; 3 cloves Garlic cloves; 5g White pepper; 3g salt; 10g Cooking oil; 1 piece Little Red Pepper; 15g Steamed Fish Soy Sauce

by Peach

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Longli fish has no bones, and the fish is very tender; I used it to taste in tomato sauce, but this time I tried it in soy sauce. My owner was very satisfied with it, and muttered: It's delicious!

Soy Sauce Long Lee Fish

1. Prepare the raw materials and thaw the fish fillet;

2. Cut the dragon fish into 1cm thick slices with an oblique knife;

3. Take a container and put the cut fish fillets, add cooking wine, salt, starch, and white pepper;

4. Catch and mix the fish fillets evenly, and marinate for 30 minutes;

5. Cut the green bamboo shoots into thicker shreds and set aside;

6. After the water in the boiling pot is boiled, add the cut green bamboo shoots, blanch them, and remove them to cool;

7. After the water in the boiling pot is boiled, add the torn enoki mushrooms and blanch them to remove the cold;

8. Take a soup bowl and spread the blanched enoki mushrooms and green bamboo shoots into the bowl;

9. When the water in the boiling pot is hot (bubble), add the marinated fish fillets, put them in piece by piece, and remove them after the fish fillets change color (soak the fish fillets in hot water);

10. Spread the cooked fish fillets on the green bamboo shoots and drizzle with steamed fish soy sauce;

11. Put edible oil in the wok, add the minced garlic, ginger slices, chili rings, and tempeh hot sauce to the fragrant oil at 50% temperature, then pour it on the fish fillets.