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[Fish stew]
1. Clean 2 dried pollacks well and wash them thoroughly.
2. Slice 1/3 radish thinly and slice 1/2 onion.
3. Slice 2 Cheongyang peppers, 1 red pepper, 1 green onion diagonally and prepare 1/2 enoki mushroom.
4. Slice one head of tofu and prepare a handful of crown daisy and a handful of bean sprouts.
5. Add 2 tablespoons red pepper powder, 0.5 tablespoons soybean paste, 3 tablespoons fish sauce, 1 tablespoon sesame oil, 0.5 tablespoons red pepper paste, and 2 tablespoons cooking wine to a pot and stir-fry over low heat.
6. Pour 1.5L of rice water, add 1 tablespoon of shrimp powder (optional), winter pollack, and radish and boil over medium heat for about 5 more minutes.
7. Add sliced onions, enoki mushrooms, and bean sprouts and boil for about 5 more minutes.
6. Add 1 tablespoon of salted shrimp, 0.5 tablespoons of garlic, a little ginger extract, and tofu and boil.
7. Lastly, add the chopped green onions and peppers, add crown daisy, and boil a little more to complete.
[Chive greens]
1. Finely chop about a handful of chives and blanch them in boiling water for about 1 minute.
2. Rinse in cold water, squeeze out the water, cut into bite-size pieces and place in a bowl.
3. Add 2 tablespoons of red pepper paste, 1 tablespoon of red pepper powder, 1 tablespoon of sugar, 2 tablespoons of plum syrup, 0.5 tablespoons of sesame oil, and 1 tablespoon of sesame salt and mix well.
[Tofu crunching]
1. Cut 1 large piece of fried tofu (800g) into thick pieces and remove the moisture with a paper towel.
2. Put 3 tablespoons of perilla oil and 3 tablespoons of cooking oil in a pan and fry the tofu until golden brown on both sides.
3. Make the seasoning (2 chopped Cheongyang peppers, 2 chopped red peppers, 4 tablespoons dark soy sauce, 1 tablespoon red pepper powder, 1 tablespoon sesame salt, 1 tablespoon sesame oil, 0.5 tablespoons garlic, 0.5 tablespoons sugar, 1 tablespoon plum syrup)
4. Place the tofu side by side on a plate and add a spoonful of seasoning sauce on top of the tofu.