Making simple braised cutlassfish
I was too lazy to buy hairtail, so I always cooked it.. Actually, the grilled beltfish is so delicious that I don't have any complaints.. I think I always do the same thing, so I made it spicy.
2 serving
Within 30 minutes
naltaengi
Ingredients
  • Cutlassfish
    1ea
  • Radish
    1/5ea
  • onion
    1/2ea
  • Korean style soy sauce
    2spoon
  • thick soy sauce
    3spoon
  • Red pepper powder
    2spoon
  • crushed garlic
    1spoon
  • leek
    1ea
  • cooking wine
    3spoon
  • Sugar
    1/2spoon
  • ground pepper
    little
  • Water
    300ml
Cooking Steps
STEP 1/9
Cut the radish into 5mm pieces, divide it into 4 pieces, and prepare 12 pieces
Fill the onions 5-7mm thickly
Cut the peppers sideways, and cut the green onions are prepared
STEP 2/9
Cut the hairtail fins with scissors.
STEP 3/9
Remove the internal organs from the stomach and remove all the black parts from the inside.
STEP 4/9
Remove hairtail silver vinyl by scratching it 2-3 times with a knife.
STEP 5/9
Put 2 spoons of soy sauce and 2 spoons of cooking wine into a well-washed hairtail and season it for about 10 minutes.
STEP 6/9
Put all the seasoning ingredients in the seasoning bowl and mix them well.
STEP 7/9
Put radish on the bottom of the pot, pour seasoned hairtail and seasoned soup on it, put the remaining radish and onions in the empty space, and pour the rice water to the height of the hairtail (300ml).
STEP 8/9
Put the prepared sauce on it and boil it over medium heat, scoop the soup and pour it over the sauce so that it mixes well with the soup..
STEP 9/9
When the soup is boiled down to about 1cm from the bottom, put green onions and peppers on it and boil it down until the soup is self-cooked, and it is done.
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