Cherry cod
Cherry meat is a very famous dish. The meat is cut into small pieces and fried in paste. It is wrapped in red tomato sauce. It looks like a cherry and tastes sweet and sour. Inspired by it, I made a cherry cod, which is more fresh and tender.Cod only needs 1/3 egg white when marinated. Too much paste is too thick and tastes bad.It only takes twoorthree minutes to fry, and the shell is a little hard.For the practice of cherry meat, please refer to the program "mother's taste". The first episode "the taste of old dishes" contains the practice and know-how of cherry meat, which can be found in the video.
Step 1 . Cod thaws naturally, don't soak in water.
Step 2 . Wash and tear off the fish skin.
Step 3 . Remove the fish bone and cut it into a centimeter square piece.
Step 4 . Add 1/3 egg white and shake well.
Step 5 . Add half a teaspoon of salt (the small spoon in the seasoning box)
Step 6 . Add half a teaspoon of pepper noodles, mix well and taste.
Step 7 . Add potato starch and mix it into a thick paste. The juice will not fall when you lift it.
Step 8 . Mix juice, 4 tablespoons rice vinegar, 3 tablespoons sugar
Step 9 . Add the ketchup.
Step 10 . Add four tablespoons of tomato sauce and two tablespoons of water, mix well and taste. In fact, if you like sweet, add more sugar, if you like sour, add more vinegar. There is no formula.
Step 11 . Heat the oil in half a pot, and put the fish in pieces.
Step 12 . Fry the starch shell until it feels a little hard, then it must be cooked. Take it out and control the oil.
Step 13 . Pour out the oil, leave some base oil, put in the mixed tomato sauce, and slowly boil until thick.
Step 14 . Wrap in sauce and serve.
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