Korean kimchi pot
This dish is sour, spicy and delicious. It is most suitable for eating in summer ~ ~ ~ drinking a fine sweat is the best state ~ ~ when you have no appetite, bibimbap is a good choice ~ ~ ~ there are meat, vegetables, bean products and konjak food ~ ~ you can solve them all in one pot ~ ~ ~ the big sauce made by fermenting soybeans adds more flavor, and the nutrition of the big sauce is easier to absorb than soybeans1. The streaky pork will be thinly cut after being cold loosened.2. Stir fry the streaky pork for a while to force out the oil. The taste will be better and will not feel greasy.3. Boil the soup with rice washing water over high fire. The soup will be much thicker than that with ordinary water.4. Lactone tofu soaked in boiling water can be added to the soup and eaten directly. The taste will be very tender
Step 1 . Raw material: pickle 200G.
Step 2 . All kinds of vegetables.
Step 3 . rinse 5~10 min
Step 4 . Cut the frozen pork into thin slices and add cooking wine after thawing.
Step 5 . Continue to add a little shredded ginger.
Step 6 . Add 2 spoons of Korean hot sauce.
Step 7 . Add a small half spoon of chilli powder.
Step 8 . Add garlic powder to add flavor.
Step 9 . Add 2 spoons of sesame oil~~very fragrant.
Step 10 . Add some salt and sugar and mix well& nbsp; Marinate for 20 minutes.
Step 11 . Put a small amount of oil into the salted pork and stir fry until the pork is oily.
Step 12 . Add pickles and scallions and stir fry for 2 minutes.
Step 13 . Add rice washing water and bring to a boil.
Step 14 . Add one and a half spoonfuls of soy sauce.
Step 15 . Add a bunch of firewood flowers to increase the freshness.
Step 16 . Add vegetables and Konjak shreds in turn.
Step 17 . Finally, add lactone tofu~~Turn off the fire and add chicken essence to taste. When drinking, you can add sesame oil on the surface.
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