1. Main ingredients: Longli fish thaw and use kitchen paper to absorb water.
2. Cut the longli fish that has absorbed the excess water into strips.
3. Put the cut longli fish into a container, add a little salt, white pepper, and 1 teaspoon of cooking wine to pick up and marinate for a few minutes.
4. Make a bowl of teriyaki sauce when marinating the dragon fish: 1 teaspoon of brown sugar, add 2 teaspoons of rice wine.
5. Add 2 teaspoons of light soy sauce (if you like a darker color, you can mix 1/3 teaspoon of soy sauce)
6. Add a portion of honey and mix thoroughly to form a teriyaki sauce.
7. The marinated longli fish is rolled with a layer of dry starch
8. Heat oil in a pan, add the starchy longli fish and fry it.
9. Fry until the longli fish has a hard shell and the skin is light yellow. Remove and set aside
10. Put a little oil in the willow, add three or two slices of ginger and sauté
11. Pour in the prepared teriyaki sauce.
12. The teriyaki sauce is thick and thick over a small fire
13. Add the fried longli fish
14. Quickly stir-fry evenly, then turn off the heat and serve
Tips:The ratio of teriyaki sauce is 1 part of brown sugar, 2 parts of rice wine, 2 parts of light soy sauce, and 1 part of honey. Adjust according to the amount of ingredients.
