#Please Take Care of My Refrigerator #Lee Yeon-bok Making Chines
In "Please Take Care of My Refrigerator", Chef Lee Yeonbok asked Ahn Jaewook It's steamed fish flavored with Chinese spicy two-banner. The fish I used was a bottled fish, but I couldn't find it, so I made it with the fish in the freezer at home in the freezer. There's a fish that's kept in the freezer at home, so you can't buy it because of this. And there was no Byeong-eo in the mart. Except for freezing You can just eat it with boiled food, so let's take care of the fish that looks strange first. What is the name of this fish~~~~
4 serving
Within 60 minutes
강철새잎
Ingredients
  • Water
    1cup
  • leek
    2TS
  • Cheongju
    2TS
  • Branch
    2ea
  • Beef
    300g
  • onion
    1ea
  • pepper
    1ea
  • pepper
    1ea
  • Cheongyang red pepper
    2ea
  • a public bond
    1cup
  • the head of a team
    3TS
  • Red pepper powder
    2TS
  • leek
    2TS
  • crushed garlic
    1TS
  • chopped ginger
    1ts
  • Cheongju
    2TS
  • ground pepper
    1ts
  • Sesame oil
    1TS
  • potato starch
  • Water
    2cup
Cooking Steps
STEP 1/20
I'm going to fry the eggplants, so cut them into big pieces.
STEP 2/20
It's best to fry it in oil, but the weather is also the weather, so put enough olive oil and fry the eggplant with an air fryer to avoid leaving waste cooking oil. While preheated to 180 degrees, put eggplant and olive oil and fry at 180 degrees for about 15 minutes. Take it out in the middle, shake it and fry it over and over again.
STEP 3/20
Prepare red and green bell peppers by cutting them into small pieces. If you don't have bell peppers, you can replace them with paprika.
STEP 4/20
For the spicy scent and taste, we also cut and prepare Cheongyang red pepper.
STEP 5/20
I'll cut the onions into the same size as the bell peppers and prepare them. Then, all the ingredients for stir-frying bell peppers, onions, and cheongyang peppers are done. Of course, fried eggplants are ready.
STEP 6/20
Chop and prepare gongsimchae and morning glory with fried eggplants. It tastes better if you stir-fry it together. If you don't have it, pass!!!
STEP 7/20
Grease a heated pan and stir-fry minced garlic, green onions, and chopped ginger.
STEP 8/20
Chef Lee Yeon-bok grinded raw beef into a blender in "Please Take Care of My Refrigerator", but I bought beef for the soup, put the whole thing in, put rice wine, and stir-fry it together.
STEP 9/20
When the meat is cooked with a grayish color, stir-fry it together with Gongsimchae, onion, green pepper, and Cheongyang pepper.
STEP 10/20
Also, please add the fried eggplant that I fried. From now on, don't stir-fry it while stirring. Because then the branches can get crushed.
STEP 11/20
Start the seasoning. Put in the red pepper powder.
STEP 12/20
Boil it over high heat with water. The juices and juices from the meat and vegetables make the soup taste stronger.
STEP 13/20
When it boils up and you can feel the aroma and taste of the rich soup, add starch water little by little. Don't put it all in from the beginning, add little by little and beat repeatedly to adjust the concentration.
STEP 14/20
Now, turn off the heat and mix one or two drops of sesame oil, and the sauce for steamed fish that Chef Lee Yeon-bok made Ahn Jae-wook fall in love with is complete.
STEP 15/20
Actually, you should steam the fish before you make the sauce. Although the order has changed, I think it's time to steam the fish first. It's a fish from Yeosu, but I didn't know what it really was. Oh~~ Are you a sea fish or a freshwater fish~~ From what it looks like, it looks like a fish in the catfish family, or it looks like Seodae because it has a similar head shape to Seodae. Anyway, all fish in the freezer are available. This fish is defrosted naturally in the refrigerator.
STEP 16/20
Remove all internal organs of naturally defrosted fish. After washing cleanly, put in a cut and pour hot water. Chef Lee Yeon-bok said that if you pour hot water, you can get rid of the fishy smell by becoming a natural massage.
STEP 17/20
Put a little rice wine in a boiling steamer and steam it with plenty of fish and green onions. The speed of steaming varies depending on the fish, but the large fish from the cold part takes about 10 minutes, but the fish is a little thicker, so they steamed it for about 15 minutes.
STEP 18/20
Put the sauce you made first on the plate.
STEP 19/20
The well-steamed fish is ready. Remove the green onion. Just put the fish on top.
STEP 20/20
If you put the steamed fish on top of the spicy and spicy sauce in the middle, please put it in the refrigerator, and Chef Lee Yeon-bok's steamed fish is complete.
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