North Korean Cod
1.
Wash the fish, cut in half, put it in the pot, put cooking wine in the belly of the fish, steam for 15 minutes after boiling, take it out and put it on the plate
2.
In the non-stick pan, if the right amount of oil is added, add sugar, salt, fresh vegetables, and a spoonful of oil each, add half a bag of Pixian bean paste and half a bag of Korean sauce, mix well, turn off the heat, and pour it into the plate
3.
Use disposable gloves to puff the seasoning sauce on the fish, and eat after cooling
