Ming Tai Fish soup

MINGTAE FISH SOUP IS A SEAFOOD STEW WITH REPRESENTATION OF KOREAN STYLE. ALTHOUGH I AM NOT KOREAN, FROM AN EARLY AGE I LIVE IN THE KOREAN AUTONOMOUS REGION OF YANBIAN, EATING HABITS ARE SIMILAR TO KOREANS. EVER SINCE I MOVED TO WEIHAI, I'VE NEVER BEEN ABLE TO FIND THE SMELL OF MY HOME, SO I'VE SLOWLY HAD MY DIY. MINGTAE'S SOUP, AUTHENTIC, NEEDS TO BE ADDED TO A VERY SPECIAL SAUCE CALLED NOOKO, WHICH IS IN THE NORTHEAST IN THE AUTUMN AND IS ALL OVER THE WORLD. EVERY SPRING, LIKE OURS, WE'LL BE ON THE EDGE OF A PRIVATE HOME, SOWING SOME SEEDS OF WILD SUZI, WHICH WAS BROUGHT FROM THE NORTHEAST, AND THEN WE'LL HAVE A FULL HARVEST IN THE FALL, DRYING UP THE FIELD AND MAKING SOUP, WITH A SPECIAL TASTE, LIKE, HOME。

Tomato fish

Ingredients: ketchup,salt,Pollack,cooking wine,salad oil,white granulated sugar,Korean hot sauce,white pepper

Pan-fried fish

Ingredients: soy sauce,salt,Pollack,cooking wine,onion,Jiang,garlic,sugar

Korean Spicy Mintai Fish Soup

Spicy Mingtai Fish Soup () is a kind of soup that the Koreans like very much. It tastes spicy and delicious! Especially in the winter when the north wind is chilly, I am really happy to stay at home and drink the warm Mingtai Fish soup ~~<br /> The bright fish is actually a type of cod. Yuan Yuan said that they are accustomed to calling the small bright fish as from North Korea; and the big cod, which is commonly referred to by everyone, are often called Russian ~~~ The bright fish is more delicious than the big cod, and has high protein, high energy and low calories. It is definitely a good tonic in winter.

Stewed tofu with bright fish

This dish has been eaten since I was a child. It is still a classic stew that is often served on the tableware at home. Perhaps it is more accurate to say that it is a Korean stew, but it is indeed the most popular and affordable and affordable home-cooked dish in Northeast China. <br /><br />Compared with other seafood, the fish is high in protein, low in fat, and has a refreshing taste. It lives on the east coast of the Korean Peninsula, the Sea of Okhotsk, the Bering Sea, and the North Pacific Ocean. It is a cold-water fish. The most good eater of white fish in the world is the Koreans. They eat it roasted, stewed, and dried

Korean Mixed Dried Fish

This time I did it a little hastily and forgot to take photos of the process. Make sure to add in the picture next time.