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For this pan-fried longli, I paired it with cream sauce that added lemon juice and diced tomatoes. Originally, the frying method is a bit greasy, and there is butter in the sauce, so the taste may be even greasier. However, after adding lemon juice and diced tomatoes, not only the greasy taste was immediately neutralized, but the fish meat became more tender and refreshing, and the sweet and sour taste was very delicious!
