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The best way to eat dragon fish

The 10 best eating methods of dragon fish are tomato dragon fish, spicy dragon fish, crispy dragon fish steak, garlic sauce dragon fish, two-color fish cake slices, steamed dragon fish with garlic vermicelli, tomato sauce dragon fish, garlic fried dragon fish, garlic spicy dragon fish, garlic steamed dragon fish. Crispy dragon fish steak: the dragon fish is peeled, the meat is sliced and pickled with salt and pepper. First dip in the dry flour, then drag the egg liquid, and then wrap it in breadcrumbs.

Practice: peel tomatoes and add scallions. Wild mountain pepper. Sliced ginger. After the tomato sauce is fried and fragrant, add other condiments such as red sour soup to make tomato sour soup. Cut the fillet into slices and marinate a small amount of bottom flavor when absorbing the water. The fish is oiled, add tomato sour soup together with shredded sour bamboo shoots, and finally add Xianglai.

Add spring onions to the bottom of the longli fish plate, add the fish, and then put the ginger slices. Bring to the boil, steam for 10 minutes, turn off the heat, simmer for 5 minutes, remove and pour water from the plate; sprinkle shredded green onions and shredded chili peppers, pour hot oil and sprinkle with steamed fish sauce.

Fried dragon fish, fried dragon fish, braised dragon fish, steamed dragon fish, dragon fish hot pot. The practice is as follows: main ingredients: 500 grams of longli fish for 2 people: 1 spring onion, 10 ml steamed fish soy sauce, 1 piece of ginger, 2 ml cooking wine, 1 material collection of red pepper. Cut the green onions into sections and slice the ginger. Control dry moisture and add sliced ginger and a few drops of cooking wine. Put the rest of the onion slices and ginger slices on the bottom of the plate.

How do you fry the windboard fish?

Wash the fish and control the water. Marinate with salt and taste. The amount of salt used depends on your taste. Marinate for about an hour or so and taste it. Drain the pickled fish, wrap them with dry flour and gently beat off the excess flour from the fish. 3: pour cooking oil into the pan and heat it to 70-80%. Put the fish dipped in noodles into the pan and deep-fry until golden on both sides.

Deep-fry for about 2-3 minutes on each side, or until the skin is golden and the fish is fully cooked. Use a clip to remove the fried fillet from the oil and place it on a kitchen paper towel to drain the excess oil. Serve and enjoy: put the fried sliced fish on a plate and pair it with some fresh lettuce salad and lemon slices. According to your taste, sprinkle some extra parsley or sprinkle some lemon juice to increase the flavor.

Fried plate fish is a popular Chinese cooking method, which usually refers to the fish fillet wrapped in batter and fried until golden brown and crisp. This dish is loved by many people because of its crisp outside and delicious taste.

Fried fish: pour enough cooking oil into a pan and heat it to about 180 °C. if the oil temperature is too high, the fish skin will be scorched, and if the oil temperature is too low, the fish will not be cooked easily. Gently put the fish wrapped in starch or flour into the pan, fry over medium heat until one side is golden and crisp, then fry the other side. The whole frying process takes about 5-7 minutes, which is adjusted according to the size and thickness of the fish.

The dried fish is first soaked in water for one day, purpose 1: to soak off the excess salty taste, and purpose 2: after soaking, the dried fish is easy to cut into pieces and easy to clean, because the appearance of the dried fish is more dusty after being exposed to the sun.

Ginger, garlic cloves, Douchi. First wash the air-dried pickled fish, then cut into small pieces and soak in water for 10 minutes. Blanch the water in the pan to remove the salty taste, and then remove the dry water. Put oil in the wok and fry the fish until golden on both sides and set aside. Put the air-dried fish on a plate, then add chili, ginger, garlic cloves and tempeh. After boiling the water, put the fish into a steamer and steam over high heat for 20 minutes.

Longli fish often have a simple practice at home.

1. Rinse the longli fish from head to tail, cut into wide pieces, sprinkle with a little salt and cooking wine, mix well and marinate for 5 minutes. 2) boil the steamer with water, put the Longli fish on the steamer, sprinkle with shredded ginger, shredded onions and coriander, and finally sprinkle with light soy sauce. 3) steam over high heat for about 10 minutes, then turn off the heat.

2. The meat of dragon fish is very soft, if it is used to cook and eat, it is easy to dissolve in the soup, so it will produce a lot of foam, so I personally prefer steamed dragon fish to eat, simple and convenient, delicious taste, today I would like to share with you a home-made practice of steaming dragon fish.

3. The longli fish is cut into slices obliquely. Add 1 tablespoon of starch, 1 spoonful of cooking wine and 1 tablespoon of salt and marinate for 20 minutes. Scrape off the outer skin of the lettuce, cut it into slices, blanch it in boiling water, pick it up immediately, and place it at the bottom in a large bowl. Take two cloves of garlic and chop into minced garlic. Chop chili into sections. Cut ginger into three slices and set aside. Pour the right amount of oil into the pan, pour 1 clove of garlic and sliced ginger into the pan and stir-fry.

4. The simple home practices of Longli fish are as follows: tools / materials: 1 dragon fish, 2 slices of ginger, 2 grams of salt, half tablespoon of black pepper, 1 tablespoon of wine, 3 tablespoons of starch, 1 tablespoon of white pepper, 5 slices of garlic, 1 tooth, light soy sauce 1 spoon, bowl 1, electric cake bell 1, shovel 1, plate 1. Take out the dragon fish and thaw them. Rinse after thawing.

5. After melting ice, wash and wipe dry. Cut obliquely into slices about 1 cm thick. (2) add sliced ginger, a little salt, rice wine, pepper, dry starch and olive oil to the fish fillet. (3) grasp all the ingredients and marinate for 5 minutes. (4) cut tomatoes into pieces and slice lettuce. (5) add water and sliced ginger in the pot, heat to a little fish eye bubble, put the fish slices into the water one by one, do not move, simmer for 1-2 minutes.

What is the practice of dragon fish? Do you like to eat dragon fish?

1. Tomato dragon fish. 1. Wash the longli fish, cut into thick slices, add wine, shredded ginger and salt, grasp and mix evenly, and marinate for half an hour. 2, boil the pot with water, pour in the dragon fish, boil the fire and turn off the heat for one minute, skim off the foam, then rinse with clean water. 3. Roll two large tomatoes in hot water, peel off the skin and cut into Xiaoding.

2. The 10 best eating methods of dragon fish are tomato dragon fish, spicy dragon fish, crispy dragon fish steak, garlic sauce dragon fish, two-color fish cake slices, garlic vermicelli steamed dragon fish, tomato sauce dragon fish, garlic fried dragon fish, garlic spicy dragon fish, garlic steamed dragon fish. Crispy dragon fish steak: the dragon fish is peeled, the meat is sliced and pickled with salt and pepper. First dip in the dry flour, then drag the egg liquid, and then wrap it in breadcrumbs.

3. Fish is oiled, add tomato sour soup together with shredded sour bamboo shoots to taste, and finally put Xianglai. Spicy dragon fish materials: longli fish, salt, chicken essence, rice wine, white pepper powder, egg white, water starch, sesame pepper, pepper steps: 500 grams of longli fish meat is changed into a large area of bread knife, rinse and accept the basin.

4. Steamed dragon fish prepare the following ingredients: 2 dragon fish, right amount of salt, 2 tablespoons cooking wine, right amount of steamed fish soy sauce, right amount of shredded spring onions and ginger and shredded chili.