Stir-fried Dried Pollack

Overview

Pollack is an indispensable species in Korean cuisine, and dried pollack is a common food in every household. This braised dried pollack is based on the recipe of Chao ethnic restaurants, but the sauce is made with a garlic-pepper oil sauce that is a mixture of garlic oil and chili oil that I like. It is a delicious side dish and a pretty good delicacy to accompany wine.

Tags

• hot dishes
• home cooking
• old man
• lunch
• chili powder
• dried pollack
• garlic
• light soy sauce
• oil
• oyster sauce
• salt

Ingredients

Steps

1. 1 Remove the heads from the dried pollack. Then chop it in half.

   

2. 2 Soak in clean water for about 30 minutes.

   

3. 3 Dry the soaked pollack and peel off the skin. Tear the fish into strips and place in a bowl, removing the bones.

   

4. 4 Then pour some of the reserved "red oil sauce" on the pollack shredded meat. Mix it well.

   

5. 5 Place in steamer. Steam over high heat for 10 minutes.

   

6. 6 Garnish slightly and serve immediately.