Most people like to eat fish, but both children and adults want fish to have fewer bones and more delicious fish. Therefore, the thornless dragon fish is always quite popular. Adults who are accustomed to heavy taste, if you want to keep the hunan dish method of heavy oil and heavy spicy when eating fish, but also lose the Western pleasure of not having fish bones, you may wish to try to make a spicy and delicious two-color dragon fish, the taste is absolutely amazing.
method:
1. Wash the dragon fish first, cut into 2 equally sized portions, put them on a plate, add a small amount of salt, soy sauce and cooking wine, spread these spices well, soak for 5-8 minutes, remove the fishy smell, and set aside.
2. Prepare a cutting board, sprinkle some raw sticky rice flour on the cutting board, take out the soaked longli fish fillet, drain the water, and wrap a thin layer of raw sticky rice flour on each side.
3. Heat the oil pan, add ginger slices to fry until fragrant, add the longli fish and fry the fish in oil at about 160 degrees, fry the fish on both sides until golden brown, then set aside.
4. Heat the oil pot, add watercress sauce, minced garlic, ginger and other stir-frying, add red pepper and red minced pepper to fry the aroma and red oil, and then pour into one of the pieces of dragon fish, use the same method, add yellow sauce pepper or yellow foot soaking, millet pepper, stir-fry a sauce pepper seasoning, pour into another piece of dragon fish, and finally sprinkle with green onions, and you're done.
