Chinese Food
Pan fried Longley
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I used to be on the lookout for frozen fish. But I remember that since the news a few years ago that some unscrupulous businessmen pretended to be cod with oily fish, I started to stay away from frozen fish. It's more than a week since the Spring Festival. Last week, I went to the wholesale market on the outskirts of the city with my father and my mother. My father was yelling for cod. I fought with him three times before retreating. I bought a bag of Longley and came back to have a taste. Longli fish tastes good. But while doing the research, I saw that someone had mixed fish and fish with abalone. I really... See it more open and eat it more delicious
Cooking ingredients
Cooking Steps
Step1:Sprinkle pepper and salt on the Longley. Massage. Set aside and marinate.
Step2:Cut the carrot into filaments about the length of the short side of the fish.
Step3:Take the whitest and greenest green onion leaves and cut them into silk as long as carrots.
Step4:It's better not to cut all the scallion leaves. It's convenient when the root is a little sticky and concave.
Step5:Chop the garlic. Don't be too thin.
Step6:Mix sushi vinegar, soy sauce, vinegar, olive oil and garlic in a small bowl. Season with salt. Beat with a fork until the oil is completely mixed with other liquids.
Step7:Stick a layer of starch on the Longley. It's so thick that you can't see the fish.
Step8:Pour the oil in the pan. While waiting for the temperature to rise, fry the shallots and carrots first.
Step9:When the shallots and carrots are a little soft, they can be served as spare parts. Then fry the dragonfish over medium low heat. Remember to fry the side of the fish first.
Step10:Just wait for the starches outside the dragonfish to form a golden brittle shell.
Step11:Pour the sauce before the fish. Cover the fish with the foil and put it aside for 510 minutes.
Step12:Finally, put the carrot and onion on it, and you can take photos to disinfect .
Cooking tips:There are skills in making delicious dishes.
