Spicy seasoning and chewy taste Steamed monkfish
The fresh raw monkfish at the fish market is full, so I'm sure I bought it When you cook steamed monkfish, you need to dry it for a day to make it chewy And you have to boil raw monkfish for soup You have to use straight bean sprouts instead of curly ones to make your skin chubby and crunchier Fried rice is a must after you finish eating The monkfish is coming to an end If you can think of it, you should make it quickly^^
5 serving
Within 30 minutes
요리톡톡 맛톡톡
Ingredients
  • Oh, my
    1ea
  • Bean sprouts
    1basket
  • water parsley
    1pack
  • Red pepper powder
    9T
  • Vietnamese pepper
    1T
  • Soy sauce
    2T
  • give it a second time
    2T
  • cooking wine
    1T
  • Sugar
    2T
  • Salt
    1T
  • Garlic
    1T
  • leek
    suitably
  • Sesame
    little
  • Sesame oil
    little
Cooking Steps
STEP 1/10
Cut the monkfish into large pieces, wash them clean, and put them on a sieve and dry them in the shade for about a day
STEP 2/10
Remove the top of the bean sprouts and wash them clean
STEP 3/10
Remove all the leaves of the water parsley, trim the stems, drop a few drops of detergent in water, soak it in water for about 10 minutes, and wash it cleanly
Cut it into long pieces
STEP 4/10
I'm going to make the sauce
STEP 5/10
Wash dried monkfish clean for about a day and sieve them
Put the monkfish in a pan and boil a cup of rice water. Add 2T of cooking wine and cook evenly
STEP 6/10
When the monkfish is half-cooked, add 2T of oil to the bean sprouts and cook them with the lid closed
STEP 7/10
Make starch water
(Starch 2: Water 1)
STEP 8/10
When bean sprouts are cooked, add seasoning, water parsley, and stir-fry
STEP 9/10
Add starch water little by little and adjust the concentration
Make the rest of the seasoning a little bland with salt
(If you don't want soy sauce, season to taste.)
STEP 10/10
Turn off the heat and mix it with green onion and sesame oil
Place on a plate, sprinkle sesame seeds and serve with soy sauce
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