Stir-Fried Fish Cakes, You Need to Stir-Fry Twice to Get This Chewy Texture

Steps

1. 1

   Cut the fish cakes into bite-sized pieces and slice the onion, carrot, cheongyang chili pepper, and green onion

2. 2

   Blanch the fish cakes in boiling water for 10 seconds and rinse lightly in cold water

3. 3

   Heat a pan and add 1T cooking oil, then stir-fry the fish cakes over medium heat until the moisture evaporates

4. 4

   Set aside the stir-fried fish cakes, then in the same pan add 2T dark soy sauce, 1T chili oil, 1T cooking oil, 1T red pepper powder, 1T cooking wine, 2T corn syrup, 1/2T minced garlic, and ground pepper to make the seasoning sauce

5. 5

   Boil the sauce for 30 seconds, then add the stir-fried fish cakes and vegetables and stir-fry briefly

6. 6

   Sprinkle with sesame seeds to finish