Chinese Food
[overseas cuisine] boiled Longley
(741913 views)![[overseas cuisine] boiled Longley](https://cp1.douguo.com/upload/caiku/6/6/3/yuan_6686ba9d92e5bcae3f61f346d52fbc23.jpg)
You're right. It's boiled. It's not steamed. People are floating overseas. It's impossible to steam. I don't admit that I'm lazy Make step pictures later. I forgot this time.
Cooking ingredients
Cooking Steps
Step1:Unfreeze the dragonfish out of the refrigerator. Remove the crushed ice from the fish. Make sure the fish is completely unfrozen. After thawing, spread the salt evenly on the fillet. I also sprinkled black pepper. Put it on both side
Step2:Marinate the basil in cooking wine for ten to fifteen minutes (this is just my general practice. If you have any other suggestions, you can tell me).
Step3:While marinating the fish, heat the hot water; roughly cut the green onion into three parts. Cut the ginger and garlic a little bigger. Put them aside. You can cut chili well (it's easy to taste). You can also throw it into the pot later.
Step4:Pour the hot water into the pot. Adjust the fire power to medium and small fire (the fish will not be boiled). I first dropped a few drops of olive oil in the water. It's a little fragrant. Then spread the onion on the bottom of the pot. Put the fish on the onion. Then pour the ginger, garlic and chili into the pot.
Step5:First cook for ten minutes, then turn over and cook for ten minutes. Then you can get out of the pot. You can't turn it over many times. One time is enough to avoid breaking the fish. On every side of the fish, I like to add spice powder. Sometimes, I add coriander powder, basil powder, garlic powder and so on. But it's usually seasoned with vegetable flour.
Step6:At the same time of cooking fish, make a little sauce. Mix with a small amount of raw soy sauce and lemon juice to make a clear and salty taste. You can also cut some green onion or coriander in the sauce. My personal habit. I'll heat the sauce in the microwave for a little while. It's only a few seconds.
Step7:When you're out of the pot, squeeze lemon juice on the fish and pour the sauce on it. It's done.
Cooking tips:1. When I pickled the Longley, I used the onionsalt at home as the edible salt. This salt is not as salty as the common edible salt, so I put more on it. 2. Don't ask me why I want to make hot water. I don't know if there is any particular taste. For me personally, because I am a jet lag party, the electromagnetic stove in my apartment is too weak. It's too slow to boil water in a pot. It's sure that it's faster to boil it in an electric kettle and pour it into the pot. 3. The energy of the induction cooker in my apartment is divided into six levels. When I cook fish, I adjust it to three. 4. Generally speaking, the taste of this dish is light. If you need a little salty, you can try it several times more when you marinate it. Or you can add more salt to the seasoning after you leave the pot. There are skills in making delicious dishes.
