생선찌개 과제 합격 비법┃한식조리기능사

#TheBornFoodserviceIndustryDevelopmentCenter #TheBornKorea #KoreanCookingTechnician Fish stew is a refreshing stew made with seasoned pollack, a variety of vegetables, and spicy seasonings. The main ingredient, fish, must be properly prepared, right? Meticulously remove scales, fins, guts, and gills. It's also important to cut the vegetables for the stew according to your specifications! 20th Lesson ✏ Fish Stew 1. Prepare the Fish Remove scales, fins, tail, and mouth, then cut into pieces. Remove the intestines and black membrane, then cut out the gills. 2. Prepare the Vegetables Radish, Tofu: 3.5cm wide x 2.5cm long x 0.8cm thick. Zucchini: Cut into 0.5cm-thick, half-moon shapes. Green onions, crown daisy: 4cm long. Peppers: Slice diagonally into 0.5cm-thick slices (seeded). 3. Finely chop the garlic and ginger. 4. Add 30g of gochujang and 1/2 teaspoon of salt to boiling water, then add the radish and zucchini first. 5. Once the seasoned broth boils, add the fish and the remaining vegetables and simmer. 6. Once the fish is cooked, arrange them neatly in a serving bowl, filling the bowl with about 2/3 of the broth.