| 摘要 |
PURPOSE: A cooking method of yellow dried pollack and rib stew is provided to improve beneficial effects of yellow dried Pollack capable of preventing various adjust diseases while improving taste of the Pollack with rib. CONSTITUTION: A cooking method of yellow dried pollack and rib stew includes the following steps: squeezing Pollack after removing thick bones and a tail, and a head; removing tendons of ribs and making cuts in the ribs; keeping the Pollack with first sauce manufactured with soy sauce 3~9 parts by weight, cooking oil 6~12 parts by weight, black pepper 0.5~1.5 parts by weight, onion 7~13 parts by weight, apple 7~13 parts by weight, pear 12~18 parts by weight, and garlic 2 ~ 4 parts by weight; aging the ribs after spreading second sauce on the ribs; preparing garnish materials; making broth for boiling the radish, onion, and the Pollack etc for 3 ~ 4 hours; and boiling the broth and the garnish materials.
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