(1) Material: Long Liyu 1 (head and tail removed); 2 spoonfuls of lobster sauce; 5 cloves of garlic; 4 slices of ginger; Olive oil 1 spoon; Cooking wine 1 spoon; 1 tablespoon soy sauce; The right amount of salt.

(2) The tongue fish needs to be skinned on both sides, and the scene is a bit bloody. Shred ginger, mince garlic and chop into garlic paste.

(3) 2 tablespoons of lobster sauce, garlic 1 tablespoon, soy sauce 1 tablespoon and olive oil 1 tablespoon, all of which are made into lobster sauce.

(4) Remove the head and tail of tongue fish, cut into large pieces, add 1 tablespoon cooking wine, and marinate with a little salt 15 minutes. Drain the marinated fish fillets, spread with lobster sauce and garlic sauce, spread with shredded ginger and marinate for 30 minutes.

(5) Wrap the steamed fish dish with plastic wrap (which can prevent water vapor from entering) and steam it in a boiling water pot for 10 minute. Turn off the fire and stew for a while.

(6) Take it out and sprinkle with chopped green onion.

2, crispy fried Longli fish.

(1) material: Longli fish 700g flour 200g; Egg liquid150g; 400 grams of bread crumbs; Thai sweet and spicy sauce; The right amount of salt.

(2) Wash the dragon fish, cut it into blocks with uniform size, and sprinkle some salt to taste.

(3) Dip in flour, wrap in a layer of whole egg liquid, and then dip in bread crumbs.

(4) Make the fish pieces according to the above method in turn and put them into a water-free and oil-free dish.

(5) Drain the fish in the micro-foaming oil and fry until golden brown.

(6) Drain the oil and serve with Thai sweet and spicy sauce.

3. Pan-fried Longli fish

(1) Ingredients: Longli fish fillet 120g, black pepper and salt, 3 tablespoons of olive oil, 2-3 tablespoons of vinegar, sushi vinegar 1 tablespoon, soy sauce 1 tablespoon, carrots and onions, minced garlic, starch and cooking oil.

(2) Sprinkle pepper and salt on Longli fish, massage for a few times, and set aside for a little pickling.

(3) Cut carrots into filaments as long as the short sides of the fish pieces.

(4) Take the whitest green onion and the greenest green onion leaves and cut them into shreds as long as carrots.

(5) It is best not to completely cut off the onion leaves, which is convenient when the roots are a little sticky.

(6) Chop minced garlic, not too fine.

(7) Mix sushi vinegar, soy sauce, vinegar, olive oil and garlic in a small bowl, sprinkle with salt to taste, and stir with a fork until the oil is completely mixed with other liquids.

(8) Stick a layer of starch on Longli fish until the fish can't be seen.

(9) Pour the oil into the pot, while waiting for the temperature to rise, fry the onions and carrots first.

(10) When the onions and carrots are a little bit smaller, you can take them out for later use, and then fry the Longli fish in medium and small fire. Remember to fry the separated side of the fish first

(1 1) If only the starch outside the arowana formed a golden crispy skin.

(12) Pour the sauce on the fish, cover it with tin foil and marinate for 5- 10 minutes.