It’s a 300g piece of chilled fan meat from Mikooksan
I bought it for about 6,000 won It’s about 3cm thick 
Wash it in cold running water and remove moisture with a kitchen towel 
The top part is the middle part, and the bottom part is the rest of the meat
If you don’t separate the tendon in the middle, the texture of the fan meat will not be different
Yeah, that’s what happens
It’s good to take it in and separate it
I used flavored salt for salt MSG is all about everything
I’m going to spray it to the point where it’s going to be too much
You can sprinkle a lot of pepper because the scent disappears during the cooking process 
Place in an oil net and place in the refrigerator so that’s 
It’s been two days
The moisture disappeared, so you can see that the volume has decreased and the color has gotten darker 
Heat olive oil in a saucepan until smoke rises
I found out recently that even if olive oil is heated, toxic substances that are worse for the body than other oils are much better
I heard it’s less produced
I thought it was bad because my smoking point was low 
The moisture that came out while baking is absorbed with a kitchen towel
That’s how it’s crispy on the outside It’s good for Mayar’s reaction 
When it’s almost cooked, add butter 
Remove the meat and cook the tendon separately while you’re doing the meat
If you cook it as if you’re burning it, it’s quite edible
Kind of like a moist beef jerky 
That’s half of the total The sauce on the top is A1 and the sauce on the bottom is holsradish
I didn’t do it when I used the gas stove, but after I used the highlights, I got layers like that
I don’t know if the firepower is weak
Anyways, I enjoyed it