Cut the zucchini in half lengthwise,

Cut it into half-moon shapes. If it is too thick or thin, the texture may drop or break when stir-frying, so cut it to a thickness of 0.3 to 0.4cm

Add 1/3 spoon of salt, mix well and marinate for about 10 minutes. If you use it like this, it doesn't break when you fry zucchini. After about 5 minutes, I'm going to flip it once.

While the zucchini is being pickled, slice the onion and green onion. Chop the onion to the same thickness as the zucchini, and chop the white part of the green onion into small pieces. Cut the cheongyang peppers and red peppers in half, remove the seeds, and thinly slice them.

After 5 minutes, toss the zucchini up and down.

It's been marinated for 10 minutes. The water escapes from the pickled zucchini, and it removes the moisture by pressing it with your hands.

I'll stir-fry the zucchini now. Put 2 spoons of perilla oil and 1 spoon of cooking oil in a pan.

Stir-fry 1/2 spoon of minced garlic, chopped green onions, and chopped onions in a pan. Stir-fry it over medium heat.

Add 1 spoon of salted shrimp when the savory smell of garlic comes up. Remove the soup from salted shrimp and add only the ingredients. If the soup goes in, it becomes too salty Add salted shrimp and stir-fry it for about a minute to remove the fishy taste of salted shrimp.

Then put all the zucchini in,

Add 2 spoons of cooking wine. Cooking wine helps to control the taste and smell and enhances the sweetness of zucchini

Stir-fry evenly over medium heat. If stirred too often, the zucchini may break, so stir only enough not to stick to the floor

When the zucchini is cooked to a certain extent, add Cheongyang red pepper and red pepper, stir-fry for about a minute, then add sesame seeds and mix.

Full of sweet taste, full of savory taste! It's very delicious because it's soft and light without breaking easily after being salted once :)