Garlic cod

1

Put the piece of meat into the plate, squeeze a little salt on the face of the fish with two fingers, rub it evenly with the hand, and do the same on the other side, and then warm the room and pour the water out。

2

One bowl, two spoons of powder and two spoons of corn flour, evenly mixed。

3

Filled with powder, the pieces of fish are kept to the ground and the water on the surface is absorbed into a membrane。

4

Put it in the pan, start a fire, put oil on the bottom, put it in the fish, slow it down。

5

Fried to gold。

6

Disperse mixed pepper powder and turn the bottom。

7

Fried to gold, full of spares。

8

Cut the garlic into a pan, put it in a cup of bread and a quarter, slow the fire, turn it into garlic and turn it into gold, gather the fire and lay it on the fish

One, do not put too much salt in pickles, otherwise the salt will be salty when the fish absorbs it, so long as a little bit of it on the face with two fingers and then it will be smooth; two, don't fry immediately when the fish are powdered, so that the water from the surface of the fish will come into the powder, so that it will not be so powdered as to fall into the pot; three, while while the garlic and bread are made, the fire will not be heavy, and the wood will be too easy to make; and four, the spoons, spoons and cups used by the penners for any food, such as cooking, baking, etc., will be used internationally, not as the spoons and cups we normally use at home or in the dining room, and for food。