Stir-fried dried pollack skin (best recipe for cooking)
I happened to change the channel and I saw Chef Cheon Sanghyun making stir-fried dried pollack skin on EBS's best cooking secret Not too long ago, I ordered dried pollack as a side dish at a beer restaurant and I didn't want to throw it away, so I didn't throw it away to make soup I thought my friends were doing 10,000 recipes and cooking blogs, so I often take care of them for cooking Thankfully, there were just the ingredients, so I made it
2 serving
Within 20 minutes
요리재능발견
Ingredients
  • dried pollack
    40g
  • Scallions
    10g
  • Cheongyang red pepper
    1ea
  • Red pepper
    1/2ea
  • Cheongju
    1spoon
  • crushed garlic
    1spoon
  • Sugar
    1spoon
  • Oligosaccharide
    2spoon
  • thick soy sauce
    2spoon
  • Sesame oil
    1spoon
  • Sesame
    1/2spoon
Cooking Steps
STEP 1/11
I'll upload a recipe book for two people
STEP 2/11
Prepare the ingredients. I don't have red pepper, so I prepared the ones in the freezer
STEP 3/11
Remove the fins from the dried pollack skin and cut it into 4-5cm pieces
STEP 4/11
Put the dried pollack skin on a sieve and quickly rinse it in cold water and remove moisture
STEP 5/11
I drained it with a kitchen towel
STEP 6/11
Chop the chives, cheongyang red pepper, and red pepper
STEP 7/11
Add 1 spoon of refined rice wine and minced garlic sugar, 2 spoons of oligosaccharide and dark soy sauce, and mix it with sesame oil and sesame seeds to make a sauce
STEP 8/11
Put the dried pollack skin in a heated pan and stir-fry it over medium heat for 3 to 5 minutes
STEP 9/11
When the dried pollack skin is dried, add the seasoning little by little and stir-fry until the sauce is soaked
STEP 10/11
Add red pepper and cheongyang pepper and stir-fry the last seasoning. If it's done, add the last chives and stir-fry it's done
STEP 11/11
This is a stir-fried dried pollack peel that is rich in collagen, which is good as a side dish for beer and salty food Pollack is a great food ingredient that has nothing to throw away, from pollack's head to its skin
In a Dangun pan, reduce the dried pollack skin to medium heat and stir-fry for 3 to 5 minutes, then stir-fry
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