The fish fillet is made with Longli fish. It has delicious taste and less fish bones. Its fish is tender and smooth, and the taste is smooth. The fish is not cooked for a long time. It has no astringency and odor. It is a high-protein, low-fat, high-vitamin-rich fish. The fat of Longli fish contains unsaturated fatty acids, which have anti-atherosclerotic effects, and are beneficial for preventing and treating cardiovascular and cerebrovascular diseases and enhancing memory.
Wash the dragon fish and drain it.
Cut the fish from the dragon fish (the knife cuts the dragon fish obliquely, so that the fish fillet is thin and beautiful).
Put the cut dragonfish into the bowl and mix it with salt, white pepper and cooking wine.
Then add a little dry starch and mix well.
Finally, add about 3 to 4 grams of edible oil and mix and marinate for about 20 minutes. This treatment can ensure that the fish fillets are smoother and more complete in shape.
Pour the oil into the pot, pour the fragrant ginger into the 70-80% oil pan, stir-fry the scent, then pour the marinated good sashimi!
Stir-fry until the fish fillet is discolored and popped out.
Put the oil in the pan, stir fry in other ingredients, add the appropriate salt and sugar (sugar according to personal preference).
Finally, put the fried fish fillet in, and add the appropriate amount of shallot. Slightly stir fry to get out of the pot.
The fried fish fillets are light and nutritious, making them ideal for old and old friends and children.