Braised agu soy sauce with chewy texture
I braised soy sauce with the creature monkfish It's very cheap and the texture is very good. If you cook it well, you can eat it deliciously
4 serving
Within 30 minutes
노루네
Ingredients
  • Oh, my
    2ea
  • Soy sauce
    1/2cup
  • Oligosaccharide
    1/2cup
  • Garlic
    3pack
  • Green pepper
    little
  • Red pepper
    little
  • ginger juice
    4spoon
  • Soju
    4spoon
  • Shiitake mushroom
    1spoon
Cooking Steps
STEP 1/9
I cut the toothbrush with scissors and hung it on a tray to dry it for two days
STEP 2/9
Cut dried monkfish into bite-sized pieces and marinate them with ginger juice and soju It catches the unique smell of monkfish
STEP 3/9
Garlic, green and red peppers I'm going to cut the red pepper and eat it with the monkfish
STEP 4/9
boil with soy sauce oligosaccharide shiitake powder
STEP 5/9
Add sliced garlic and boil it together
STEP 6/9
Add monkfish and boil it together
STEP 7/9
It's a fish that has a lot of water, so there's a lot of water coming out
STEP 8/9
Boil the rich and fleshy monkfish over high heat until the seasoning is cut evenly and cook until the soup is self-cooked
STEP 9/9
It's steamed monkfish that's light, not watery, and chewy. It's a good side dish for drinking and side dishes
Auggie is rich in taurine, so it has a rich taste and collagen, so it has excellent effects on skin beauty and detoxification, so it is called a comprehensive nutrient of the sea
Cooking review
5.00
score
  • 590*****
    score
    I didn't have any vegetables, but I ate it well because it was braised in agu. I heard the picky kidul is delicious, too. ^^
    2021-06-05 10:34
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