I defrosted the salmon fillet in the refrigerator, washed it once, and sliced the pine mushrooms and ginger.

I put a mushroom on the bottom of the pot and put salmon cloth on it and poured ginger pieces and arani sauce (0.5 cups dark soy sauce, 0.8 cups Jeongjong, 0.8 cups cooking wine, 2 tablespoons brown sugar), and 1/2 cups of water. Japanese Arani sauce also contains caramel sauce that gives a strong color, but I skipped it because I didn't have it.

When it starts boiling over high heat, it starts boiling over medium heat. Bring to a boil while rolling up the foam.

When the soup boils down and becomes small, cut the broccoli and boil it down, pouring the soup over the whole fish. Turn off the heat when there is some sticky soup left.

Wash the donnamul on a plate to put the fish on, drain it from the vegetable dehydrator, and cut the spring roll thinly with scissors and fry it in a frying pan with plenty of oil. If you fry it, it's very crispy.

If you put braised salmon in the middle and cut the green onion long and thin with a green onion knife and put it on top, the scent of green onion will be soft and delicious. I sprinkled red pepper paste on the fried donnamul and chungwon-pi.