Boiled dish (white fish stew with chili peppers) | Takeshi Takeshima's Kiwami Meshi / Kiwami-Meshi's recipe transcription

Wipe the moisture from the surface of the white fish with kitchen paper.
Remove the bones.
Cut into bite-sized pieces and place in a bowl.
Add (A) and mix well.
Add (B), mix well, and set aside.

Cut the king king mushroom into bite-sized pieces.
Soak the wood ear mushrooms in water.
Cut off the roots of the bean sprouts.
Cut the Chinese cabbage into 5cm wide pieces.
Finely chop the garlic and ginger.

Add oil (not listed in ingredients) to a frying pan, add the Chinese cabbage core and king mushrooms, and stir-fry.
Add the wood ear mushrooms, bean sprouts, and remaining Chinese cabbage and stir-fry.
When it is about 80% cooked, transfer it to a clay pot.

Heat oil in a frying pan and fry garlic and ginger over low heat.
Add the bean sauce and stir-fry.
Add the bean drums and stir-fry.
Enter (C).
Add 1 and simmer for 2 to 3 minutes over medium heat.
Transfer to a clay pot from step 3 and heat.

After draining the water from the frying pan, add oil (for flavoring oil).
Add chili pepper and pepper.
When it heats up to about 180℃, remove from the heat and complete the process.