STEP 1/12
A pack of seagull meat.
There's a lot of cuts in the seagulls.
I washed it with water, washed it once, and drained it with a kitchen towel.
STEP 2/12
I cut it into bite-sized pieces using tongs and scissors.
STEP 3/12
If you chop about 5 garlics, you will get 2 tablespoons.
I minced five garlic grains.
STEP 4/12
1 tablespoon of sesame oil
STEP 5/12
a tablespoon of cooking wine
STEP 6/12
I added 1/2 tablespoon of thick soy sauce.
STEP 7/12
Pepper goes like this
STEP 8/12
Mix the seasoning well.
STEP 9/12
Should I mix the sauce now
I made it with my hands so that the seasoning would soak well, and I left it for about 20 minutes.
STEP 10/12
I'm going to grill it on a heated pan.
It smells like soy sauce even though I didn't put in a lot of soy sauce.
STEP 11/12
The juices come out, and since it's such a non-greasy area, boil it down.. Think about it.
STEP 12/12
If you grill it golden, it's over!
When I put it on top of the green onion salad I got from buying meat, it looked more delicious.
I enjoyed the meal, but it was a time when I thought about how to catch more of the unique smell of seagull meat (it's close to the intestines and has a slightly different smell from other parts). I think it would have been much better if it was grilled over charcoal.