STEP 1/12
The seafood I prepared today is a fish called hokey and mussel New Zealand green mussel hokey is caught in New Zealand, but I don't know if it's in Korea. Probably not
STEP 2/12
The size of the green leaf mussel is too big to eat in one bite, so I'll cut it into three pieces and the fish into bite-sized pieces
STEP 3/12
Chop the garlic
STEP 4/12
Put olive oil in a heated pot and stir-fry sliced garlic. When the garlic flavor rises
STEP 5/12
Add mirin to the seafood
STEP 6/12
Put in the potatoes, carrots, and onions that are sliced flat and sweet
STEP 7/12
When all the ingredients are mixed well, add the broth and boil it. It's a seafood chow made as a convenience food, so the broth is also boiled by dissolving chicken stock powder. 3C of water and 1T of chicken stock
STEP 8/12
When you don't want to make white roux in the morning, add 3T of mushroom soup powder and mix it
STEP 9/12
Put it in a boiling seafood chowder and boil it
STEP 10/12
Season with pepper and salt, add parsley powder and pepper
STEP 11/12
Put it in a boiling pot. Boil it, and then add whipped cream
STEP 12/12
Remove from the heat and put it in a bowl, and boil it easily to complete the seafood chowder