Ingredients: 1 piece of cod, some white scallions, 2 tablespoons of cornstarch

Seasoning: 2 tablespoons of mirin (or sweet wine), 2 tablespoons of light soy sauce, 1 tablespoon of white wine spoon, 1 tablespoon of white sugar

Method:

1) After thawing the cod, use kitchen paper to absorb the water, then apply a thin layer of cornstarch (or flour). Mix the sauce and heat slightly to dissolve the sugar.

2) Heat 1 tablespoon of oil in a pan and fry the cod over medium heat. After both sides are slightly browned and fragrant, pour the sauce in portions. Then cook over low heat while constantly pouring the juice onto the fish, so that when the juice is almost gone, you can start the pot.

3) Chop the green onion into fine pieces and place on a plate for decoration.

Cooking experience:

*The cod meat is tender and loose, so do not turn it over and over when frying.

*The authentic cooking method should remove the remaining oil after frying the fish and use kitchen paper to absorb the oil from the fish before cooking the juice. Lala thought it was troublesome, so she skipped this step. But it seems to be delicious too!

*The seasoning is actually a combination of wine, soy sauce and sugar. You can mix it as you like, Lala thought weakly.

The result is not bad, the color is bright, and although the taste is a bit sweet, it really goes well with rice!