Prepare approximately 30 pieces of fish cake and your preferred vegetables.

Blanch the fish cake in boiling water for about 15 seconds to remove impurities and excess oil.

While blanching the fish cake, chop the vegetables into desired sizes.

Drain the blanched fish cake using a colander to remove excess water.

Heat a pan with a small amount of cooking oil and stir-fry all the vegetables.

Add the blanched fish cake to the pan and stir-fry together with the vegetables.

Push the ingredients to one side of the pan and add 1.5 tbsp of soy sauce to the empty space. Let it simmer slightly before mixing with the fish cake and vegetables.

Add 1.5 tbsp of corn syrup and stir-fry again until everything is well-coated.