How to share two arowana.
Steamed Longli fish ingredients
Longli fish 400g, Flammulina velutipes 300g, salt 5g, light soy sauce 5g, oyster sauce 8g, pepper 5g, onion ginger 10g, cooking wine 10g, starch 10g, a little cooking oil and a little coriander (optional).
working methods
1, Longli fish is naturally thawed at room temperature in advance, then washed, cut into small pieces and put into a bowl for later use.
2. Add shredded onion and ginger, salt, soy sauce, oyster sauce, cooking wine, pepper and starch, stir evenly and marinate for 15 minutes to make the fish taste delicious, and then pick out the waste for later use.
3. Add a little cooking oil and mix well again. The purpose of adding edible oil is to prevent fish from sticking to a block during steaming. Because Longli fish is very tender, adhesion during clamping will lead to fish breakage.
4. Cut off the roots of Flammulina velutipes, wash them, tear them into small flowers, and control the water for later use.
5. Spread the Flammulina velutipes on the bottom of the plate, evenly cover it with a layer of pickled fish, and then pour the sauce of pickled fish.
6. After the water in the steamer boils the SAIC, put the arowana into the steamer and steam for 8- 10 minutes.
7. Sprinkle a little chopped green onion or coriander into the pot and serve.
Longli fish without thorns, with tomato juice, red and white, less oil and healthy. This is a simple way to restore the original flavor. In my opinion, it is definitely a food with high value!
Tomato arowana
1. Cut Longli fish into thick slices, grab them evenly with cooking wine, onion ginger, salt and white pepper, marinate for 10 minute, and wash Flammulina velutipes for later use.
2. Cut the top of the tomato with a cross knife, scald it with boiling water, peel it, and chop it.
3. Put base oil in the pan, cool oil in the hot pan, add chopped tomatoes, stir-fry tomato juice over low heat, add some soy sauce, stir-fry for a while, add water, widen the soup, boil the soup, and season with salt and white pepper.
4. Add Flammulina velutipes and cook for 5 minutes, then put the pickled Longli fish into the pot one by one. When the fish turns white and ripe, turn off the fire and sprinkle with shallots.
Simply put, this is a dish with tomato juice as the bottom of the pot. If the tomato you use is sour, you can add some sugar appropriately. If it is not sour, you can skip sugar. Longli fish ripens easily. Personally, in order to ensure the taste, it is not recommended to cook for too long, and the fish has no texture. In addition, the side dishes can be more abundant, so can bean skin and fungus, as you like.