Sweet and sour tomato juice real cod pieces, tender on the outside, appetizing! The whole family loves to eat

Dare to ask who doesn't love sweet and sour eggplant dishes? The red tomato juice is really super appetizing, and the sweet and sour taste is really appetizing! Whether it is accompanied by meat or vegetarian food, it is very flavorful, sucking the soup, taking a bite, the next meal is relieved, full of happiness! Come get!

Real cod chunks in eggplant sauce

1. Prepare real cod pieces, I use this kind of independent packaging, no need to change the knife, directly unpacking can be used, is the baby version, no thorns.

2. Rinse the real cod cubes repeatedly with water, dry the water by hand, add cooking wine, and marinate for 15 minutes.

3. To adjust a batter, beat an egg into the flour, add the appropriate amount of black pepper and salt to taste, add a little baking powder, will make the fried cod crust crispy.

4. Add water in a small amount of water many times, stir until there are no particles, the adjusted batter is thin and moderate, lift the egg pump, the batter falls, and the egg is pumped without too much batter.

5. Pour a little more oil into the pot, heat it on high heat, put in a small bubble with fine bubbles coming out of the edge of chopsticks to change to medium heat, silver cod pieces wrapped in batter under the pan frying, from time to time to turn over.

6. Fry until golden brown, turn to high heat, pour all into the pan and fry for 1 minute, drain and set aside.

7. To mix the tomato sauce, add water to the tomato sauce, the ratio is about 1:1, and then add the appropriate amount of corn starch and salt to mix well, the tomato sauce should be more, the taste is rich and more delicious.

8. Leave a little oil in the pan and pour in the tomato sauce.

9. Immediately after bubbling, pour in the fried silver cod pieces, stir-fry well, wrap each cod piece in tomato sauce and turn off the heat.

10. Serve on a plate and garnish with white sesame seeds and chopped chives.

Source: Gourmet World

Editor-in-charge: Yang Rong

Editor: Li Xing

Final Judge: Qian Hongbing