Daegu Ggeopjil nurumi (Pantried cod skin)

Wash cod skin and dice. Chop manna lichen, pyogo mushroom, cham mushroom, pine mushroom, and pheasant meat to be thinner than vegetables and season with pepper and cheoncho powder. Then mix it with the diced cod skin. Then dissolve flour in water and boil with pheasant meat sauce and flour. Panfry it with chive and it will be tasty.