Soy Sauce Long Liyu

Name: Soy Sauce Long Liyu
Total time: 15 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 Jiusan Brand Corn Germ Oil; 1 piece Little Red Pepper; 15g Steamed Fish Soy Sauce

by Peach

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Long Li fish has no bones, and the fish is fresh and tender; I used it to taste in tomato sauce, but this time I tried it in soy sauce. The owner was very satisfied with the taste.
Using "Jiu San" brand non-GMO corn oil, it is a healthy and safe oil for cooking. "

Soy Sauce Long Liyu

1. Prepare the ingredients and defrost the Long Li fish fillets

2. Cut Long Liyu 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 "Jiu San" brand corn germ oil in the wok, add minced garlic, ginger slices, chili rings, and tempeh hot sauce to the fragrant oil at 50% temperature, then pour it on the fish fillets.