It is the crown jewel of New Zealand's unique waters, and it is particularly delicious, paired with Taiwanese flavor, to enhance the taste of seafood to the extreme.

WHAT YOU NEED

Ingredients

New Zealand blackfish 1
Face of Taiwan 1 copy
5 pieces of ginger
Three heads.
Two tablespoons
1 tablespoon of boiled juice
Two spoons of honey
A little black pepper
1 tablespoon of oil

How TO MADE New Zealand black cod

Steps 1 to 4

1. A black whale, washed

2. Rub the black skin on the surface and the sides, you can do without rubbing, I have OCD, hey hey

3. Cut the meat in the middle.

4. Put on a fresh bag and hit it from the middle out with a hammer.

Steps 5 to 8

5. Cut into long strips 0.5 cm wide

6. It's the end of the world.

7. Soak the surface in cold water for about 1 minute.

8. Hot pot cold oil, cooked garlic, after the flavor, add the cod, heat for 10 seconds, remove; add all the ingredients, micro-sticky, add the cod for 10 seconds, wrap the sauce and pour out

Steps 9 to 12

9. Leave the sauce in the pot, if the sauce is not enough, you can make another one, put it in the filter-dried dough, stir it quickly with a stick, remove it within 15 seconds, avoid breaking the dough

10. Put it in a bowl, put the line underneath, put the fish on top.

Handy cooking tips

　　New Zealand cod has a large head and a hard flesh, so before eating it, you must use a hammer to loosen it, and the cooking time should be short and fast, otherwise the taste is like eating a plastic noodle.