To use the head separately, remove the fins, cut it in half, remove the large backbone roughly, and marinate it for more than 30 minutes with salt, pepper, and ginger liquor. You have to do this so that the bridge of the nose isn't bland.

Chop the onion, bell pepper, dried pepper, green onion, and whole garlic.

Fold 2 eggs with starch powder, soft rice powder, and salt. It's a frying pan.

Remove all the moisture from the seasoned nose bridge with a kitchen towel and coat it with a folded frying cloth. The batter is thick, so it gets on easily even if you don't put on flour.

Put 2 to 3 nose legs in the frying oil that is raised to 180 degrees and fry them until golden brown. If the oil temperature is too high, eggs go into the dough and burn easily. Once fried, it is less crispy and soggy, so it is fried twice to remove moisture.

It's a fried pollack. I'm going to fry it one more time to make it crispy.

Put chili oil on a large wok and stir-fry the seasoned garlic, green onions, and dried peppers first to give spices to the oil.

Then add onions and bell peppers and stir-fry them, then add the sauce except vinegar and boil them. Add vinegar at the end when the water in the sauce has boiled down to a certain extent and become sticky. That way, the vinegar won't volatilize.

Put the fried pollack in the sweet and sour sticky sauce and heat it up and quickly rummage through it.

Place lettuce on a plate and serve the seasoned pollack.