Squid fish

1

Cod is sliced, placed in a container, a starch bag and fresh meat powder added to the package, and held by hand and placed on side。

2

Water pours in the pot, half-packs of sauce, burns, shakes the salted fish off the extra starch, puts it into the pot, turns it into a small fire, and when the fish is seen rolling, it will continue to stew for a minute or two。

3

and a little onion adornment, and finish, and eat。

I am using Huicheng seasoning; it doesn't matter much if different supermarkets carry different brands. The detailed steps are all on the packaging, which is very suitable for a kitchen novice like me. The reason I added meat tenderizer is that I wanted the fish to cook through more easily and also enhance the texture. I don't really know what kind of fish restaurants use. The reason I used cod is simply because I only had cod at home %>_<%. Why use half a packet of seasoning? Since it's just for me, I naturally only use half. I used the remaining half to make Poached Sliced Pork in Hot Chili Oil; it's all the same.