Teriyaki Arowana
1.
Cut the dragon fish into pieces, add the cooking wine and marinate for 2 to 3 minutes, to remove the fishy
2.
Drain the water and wrap it with cornstarch and set aside
3.
Add 50ml oil (about a small bowl of oil) from the pot, add the ginger slices until 5 minutes hot, stir up the aroma and turn to low heat; add the fish cubes coated with cornstarch one by one
4.
Fry the fish until golden on 2 sides and take it out for later use
5.
Leave a little oil in the pot, turn to low heat, and pour in the teriyaki sauce
6.
Add 30 ml of water (about half a bowl of water). After the sauce is boiled, add the fish cubes, and slowly collect the sauce on low heat.
7.
Wait for the sauce to thicken before serving; sprinkle with white sesame seeds for garnish
Tips:
1. Fry the fish with a small fire or it will be cooked outside and inside;
2. Liyu is very tender. Be careful when turning it over to avoid chipping.