How to make it
Defroze the codfish, remove the pin bones and cut into small pieces. Marinate, mix well and set aside.
Bring a pot of hot water to boil. Blanch the sugar snap peas and cordyceps flowers. Set aside.
Heat the wok with oil, add codfish and pan-fry over low heat until golden. Add sugar snap peas and cordyceps flowers and stir-fry well. Add seasoning, stir-fry until the sauce is reduced.
Add black garlic slices and stir-fry well. Serve.