Korean cod roast potatoes
By VicentaLakin
Recipe Recommendations
- medium spice
- burn
- half an hour
- ordinary
Steps for Korean cod roast potatoes
1
Wash the cod, cut the potatoes into thick slices, cut the rest of the two-thirds slices of the onion into onions, cut the fragrance, and split the two pieces of garlic。
2
A little pepper powder, a spoonful of wine, and a little salt mixed for a while。
3
Hot oil in the pot, when it is hot enough to put potatoes in the pot and make them available in gold。
4
When the potatoes are taken out, the cod is covered with dry noodles or dried starch, and the hard skin is made out of the pan; (Steal sauce made during frying: 2 spoons of Korean pepper sauce, 1 spoon of garlic sauce, 1 spoon of June sauce, a little bit of salty salty pepper noodles, and a small bowl of white water tuned)
5
Frozen cod and potatoes。
6
The pot is re-placed with a small amount of fresh oil, and the onion is put into the pot with the spices (because I like to eat spicy and add a chili, friends who can't eat spicy are allowed to do it)。
7
Put the pre-set sauce in the pot and burn the fire。
8
The cod and potatoes are placed in the pot, replaced by a light fire, which is slow to burn for 8-10 minutes, and the frying pan is moved from time to time in order to avoid the sticky pot。
9
When it's burned, then the rest of the onions and onions will be covered。
10
The Korean cod is burning potatoes。