Prepare two half-dried pollack.

Cut the tail and fins with scissors and divide them into big pieces.

Put 2 tablespoons of refined rice wine in cold water and let it soak for 10 minutes. White fish has less fishy smell, but it's better to remove it again. Put it on a sieve and remove the water.

Cut the radishes half a month and turn the corners to cut them. The radish breaks less when you cook it. Shred the onion and cut the green onion into equal pieces. Chop the cheongyang red pepper and red pepper.

Pour 2 cups of water into a bowl with a paper cup and put the anchovy kelp pack. I put in a piece of radish and heated it in the microwave for 8 minutes. The anchovy broth came out quickly. The radishes are ripe.

Make the sauce in advance. It's better to age with 4 tablespoons of fine red pepper powder, 1 tablespoon of red pepper paste, 4 tablespoon of soy sauce, 2 tablespoon of sand lance extract, 2 tablespoon of ginger powder, a little of pepper powder, 2 tablespoon of grape seed oil, 1 tablespoon of refined rice wine, and 3 tablespoon of starch syrup. The important thing is that using fine red pepper powder is more delicious because the seasoning sticks well.

Put anchovy stock, radish, and onions in the wok. Put the fish in here and just put half of the sauce

At first, cook over high heat, then lower the volume and cover the lid for cooking. If you don't have a cooking lid, cut the paper foil, make a hole, and cover it. When the radish and fish are cooked, add the remaining half of the sauce. Cook the ingredients until they are fully cooked.

Lastly, add green onions and peppers and sprinkle 2 tablespoons of sesame oil and 1 tablespoon of sesame seeds