First, let's start with what's meant by "fried": it's a way to hang up the raw materials that are to be cooked, and then it's fried, and then it's picked up. Catch and fire are combined, fast. When the main material is hung and fried and fried, it's made with the juice. There are two methods of catching the paste, one by turning the starch into porridge with egg fluid, and the other by turning the starch into porridge with fresh water. He did a great job, thanks him here, forgets his name, and feels like he's not very nice enough to say that next time he learns from someone else, he has to write it down. It happens that cod is in the fridge, so it's been done twice, for the first time with eggs and flour, and it seems to have been tougher, for the second time with a small amount of vegetable oil, reduced hardness and resilience, and added a softer sense of paste。
When you see the silver cod made by a netizen, you get me to go to the supermarket and buy the silver cod, remembering the oil fish, and you see a dozen packs that you wouldn't buy. Two days ago, I went to the supermarket and saw the store promoter, in bulk, small, special, at a price of $49 per pound, but I didn't look like a cod, anyway, but I bought two pieces to try. The meat is still relatively small, but it's still not authentic. It's gonna take a long time to find the silver cod. Fish
