1 box of anchovies, 1.5kg, 500g of barley shrimp, 500g of deporis (bandeul) and the stock ingredients I ordered have arrived. Depory is a dialect that means a bangdaengi of the herring family. It tastes deeper than anchovies when making broth, so I always put in the depot.

When you make the broth again, if you put anchovy head and poop, the broth will have a bitter taste

The anchovy head

I removed the poop.

You don't have to prepare barley shrimp and dipori separately.

To remove the fishy taste of anchovies and grind them finely in a blender, bake them in a 180-degree oven for 10 minutes to make them crispy.
However, please note that the heating time may vary depending on each oven. I baked it in the oven because it's a lot, but if it's a small amount, you can fry it on low heat without oil in the frying pan. It can be baked using a food dryer or air fryer.

The anchovy head also produces strong broth, so bake the trimmed anchovy head in the oven for 10 minutes. I also baked Defory and Barley Shrimp in the oven.

Blend the roasted anchovies in a blender with the depot. If there is no moisture, it grinds well in a blender.

On the left is barley shrimp powder. On the right side are the defoli and anchovy powder.

You can put it in right away when you cook stew or soup. If you add a little bit of seasoned vegetables or various kinds of boiled vegetables, it becomes savory and delicious.
And most of all, it's excellent in terms of nutrition because it can be consumed as powder.

When you boil a stew with a small amount of soup, add the powder right away, but if you need a clear broth, you can put it back in the bag and boil it for 10 minutes to get a strong broth again. It takes a bit of work and time, but if you make it into powder and keep it frozen, it's small and easy to store.
Today, I feel reassured and proud to make magic powder, a natural seasoning that I had put off, and store it in the freezer^^