Ingredients: 300g cod, 50g Pleurotus ostreatus, 50g clear water, 50g milk, 2 tablespoons whipped cream, 0/0g flour.

Accessories: sea salt 12g, sea salt 22g, butter 120g, butter 230g, chopped coriander, olive oil, pepper and corn starch.

1. Wash cod and suck off excess water.

2. Sprinkle Shanghai salt ① and olive oil for half an hour.

3. Start making Pleurotus eryngii sauce, add butter ① to the pot and heat it.

4. Add Pleurotus eryngii and stir fry for five minutes.

Step 5 add water to boil

6. Put the Pleurotus ostreatus and juice into a cooking machine and crush them.

7. Pour it back into the pot, add milk and flour, and cook until it is thick.

8. Add whipped cream and mix well.

9. Add sea salt ②, pepper and chopped coriander to taste, and continue to cook on low heat 1 min.

10. Dry both sides of cod and sprinkle with corn starch.

1 1. Add butter to the pan and fry the cod in medium heat for 5-7 minutes, depending on the thickness of the cod, until both sides are golden.

12. Production completed