Cooking Steps

1. 

   Step1:Coat cod with salt and pepper. Refrigerate.

2. 

   Step2:Dice the onion, mince the garlic, peel the tomato and cut it in half. Clean the Holland bean and reserve it

3. 

   Step3:Heat in a dry pan and pour in a small amount of olive oi

4. 

   Step4:Heat the oil to 70% and add the cod. Turn to medium low heat and fry slowly.

5. 

   Step5:Pan fry for a while and add butte

6. 

   Step6:Then add half a lemon. Fry the pulp down to caramel. Pan fry cod on both sides and set it to a small brown color. Serve with lemon and dish. Lagotini's pot is still good. The whole stainless steel seamless pot body has no coating and can be basically non stick. The key is beautiful. Does NIMA like it best.

7. 

   Step7:The remaining cream in the pot can stir fry the onion and garlic to make the flavor. Then put in the Holland bean and stir fry.

8. 

   Step8:Squeeze in the remaining half of the lemon juice. Then pour in the tomatoes. Add some salt and pepper, mix well, then pour over the fried cod pieces and eat together. When eating, caramel lemon juice can be extruded to add mild acidity to the food.

9. 

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10. 

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