Boiled Longli Fish

Overview

Longli fish is a large sole fish. The small ones are delicious when fried with the skin on. The large Longli fish is skinned and boneless, leaving only white fish meat without any spines. The meat is tender and will not age after being cooked for a long time. It’s so convenient to use it for boiled fish. Cooking a pot of boiled Sichuan food is the best way to put it on the countertop. It is more than enough to entertain friends. You can move the sofa, bench and floor quickly, wipe it and start eating!

Tags

• hot dishes
• home cooking
• old man
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• cooking wine
• dragon fish
• enoki mushroom
• ginger powder
• homemade hot pot ingredients
• sweet potato starch
• minced garlic
• pepper
• salt

Ingredients

Steps

1. 1 Thaw Longli fish fillets, wash with water and drain

   

2. 2 Cut the Longli fish into thin slices, add pepper, cooking wine, starch and 1 gram of salt, mix well and marinate for 10 minutes

   

3. 3 Chop the garlic and ginger into mince, and cut the pepper into rings

   

4. 4 Remove the roots of enoki mushrooms, cut them into small roots and wash them

   

5. 5 Cook the enoki mushrooms in the pot, take them out and put them into a bowl

   

6. 6 Heat oil in a pot, add some peppercorns and minced ginger and stir-fry until fragrant, then add hot pot base ingredients and stir-fry until red oil comes out, add water and bring to a boil

   

7. 7 After the soup is boiled, add the longli fish fillets and cook,

   

8. 8 Add appropriate amount of salt to taste

   

9. 9 After the soup boils, add the longli fish fillets and cook, add appropriate amount of salt to taste

   

10. 10 Then sprinkle hot pepper rings and minced garlic on top. Heat oil in a pan, pour on the hot peppers and minced garlic, and the aroma will come out