Diced cod with four treasures

Diced cod with four treasures

Introduction:

Production steps:

Step 1: wash the COD, throw it away, remove the bone and remove the fish.

Step 2: cut the fish into 1cm square pieces.

Step 3: size the fish with cooking wine, soy sauce and starch, and marinate for 10 minutes.

Step 4: heat the frying pan with oil, fry the fish with medium heat, and gently disperse the fish with chopsticks to avoid adhesion.

Step 5: deep fry until the fish is golden. Remove and drain the oil.

Step 6: cut mushrooms and bamboo shoots into pieces of the same size as fish.

Step 7: Boil the water in the pot, blanch the mushrooms, winter bamboo shoots, corn and soybeans in the boiling water and take them out.

Step 8: pour oil into wok, add onion, ginger, garlic, pickled pepper and saute until fragrant.

Step 9: pour in a little water to blanch mushrooms, then add sugar, soy sauce, oyster sauce, salt and stir well.

Step 10: thicken with starch to make the soup thick.

Step 11: pour in the new mushrooms, corn, asparagus and soybeans.

Step 12: pour in the fried diced fish and stir well.

Materials required:

Cod: 2

Mung bean: right amount

Lentinus edodes: right amount

Winter bamboo shoots: moderate

Cooked corn kernels: appropriate amount

Salt: right amount

Sugar: right amount

Soy sauce: right amount

Pickled pepper powder: appropriate amount

Cooking wine: moderate

Onion powder: appropriate amount

Starch: appropriate amount

Ginger powder: appropriate amount

Minced garlic: right amount

Note: the ingredients can be changed freely according to your own preference, and the amount of seasoning can also be added according to your own taste.

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: salty and fresh