Main Ingredients:
2 small cod fish; appropriate amount of edamame beans; appropriate amount of shiitake mushrooms; appropriate amount of bamboo shoots; appropriate amount of cooked corn kernels.
Seasonings:
Appropriate amount of salt; appropriate amount of sugar; appropriate amount of soy sauce; appropriate amount of pickled pepper powder; appropriate amount of cooking wine; appropriate amount of chopped green onion; appropriate amount of water starch; appropriate amount of chopped ginger; appropriate amount of chopped garlic.
Taste: Salty and fresh; Cooking method: Braised; Time required: 10 minutes; Difficulty: Ordinary.
Detailed Steps for Cooking Four Treasures Cod Fish Cubes
Wash the cod fish, remove the head and bones, and extract the fish meat.
Cut the fish meat into 1 cm cubes.
Marinate the fish cubes with cooking wine, soy sauce, and water starch for 10 minutes.
Heat up the oil in a wok, add the fish cubes, and fry them over medium heat. Use chopsticks to gently separate the fish cubes during frying to prevent them from sticking together.
Fry the fish cubes until they turn golden brown and cooked through, then remove them from the oil and drain them.
Cut the shiitake mushrooms and bamboo shoots into cubes of the same size as the fish cubes.
Boil water in a pot, blanch the shiitake mushrooms, bamboo shoots, corn kernels, and edamame beans until cooked, then remove them from the water.
Heat up the oil in a wok, add chopped green onion, ginger, garlic, and pickled pepper powder, and stir-fry until fragrant.
Add a small amount of water from blanching the shiitake mushrooms, then add sugar, soy sauce, oyster sauce, and salt, and stir-fry until well mixed.
Thicken the sauce with water starch to make it sticky.
Add the blanched shiitake mushrooms, corn kernels, bamboo shoots, and edamame beans to the wok, then add the fried fish cubes and stir-fry quickly.
