Four Treasure Cod
by Espresso light mood
Favorite
Difficulty
Normal
Time
10m
Serving
2
1. Wash the cod, set aside, remove the bones, and remove the fish.
2. Cut the fish into 1 cm cubes.
3. The fish cubes are sizing with cooking wine, soy sauce and water starch, and marinate for 10 minutes.
4. Pour the oil in the wok to heat, add the fish cubes, and fry them over medium heat. During the frying, use the chopsticks to gently scatter the fish cubes to avoid sticking.
5. .Fry until the fish is golden and cooked thoroughly, remove the oil and set aside.
6. Cut the shiitake mushrooms and winter bamboo shoots into pieces the same size as the fish.
7. Pour water in a pot and bring to a boil. Boil the mushrooms, winter bamboo shoots, corn kernels, and edamame kernels in boiling water.
8. Pour oil in the wok, add the chopped green onion, ginger, garlic, and pickled pepper until fragrant.
9. Pour in a little water for blanching shiitake mushrooms, then add sugar, soy sauce, oyster sauce, and salt and stir well.
10. Use water starch to thicken the soup to make the soup thick.
11. Pour in the blanched new shiitake mushrooms, corn kernels, winter bamboo shoots, and edamame kernels.
12. Pour in the deep-fried diced fish and stir-fry quickly.
Tips:The ingredients can be changed freely according to your own preferences, and the amount of seasoning can also be added according to your own taste.
