Korean pickle pot
This dish is sour, spicy and delicious, and it is most suitable for eating in summer ~~~ Drinking thin beads of sweat is the coolest state ~~ Bibimbap is a good choice when you have no appetite ~~ There are meat, vegetables, soy products and konjac food ~~ It can be solved in one pot ~~~ Adding the soy sauce fermented by soybeans adds the flavor, and the nutrients of the soy sauce are easier to absorb than soybeans
Recipe Recommendations
- kimchi 200G
- pork belly 200G
- Flammulina velutipes a
- lactone tofu a box of
- mushrooms 6 to 8
- konjac shreds a box of
- bean sprouts 150G
- carrots half a
- sweet and sour
- stewed
- half an hour
- ordinary
Steps for Korean pickle pot
1
Raw material: 200G kimchi.
2
Various vegetables.
3
Rinse pork belly with fine water for 5 to 10 minutes before freezing.
4
Cut the frozen pork belly into thin slices, defrost and add cooking wine.
5
Continue adding a little shredded ginger.
6
Add 2 tablespoons of Korean hot sauce.
7
Add half a teaspoon of chili powder.
8
Add minced garlic to add flavor.
9
Add 2 tablespoons of sesame oil ~~ It's delicious.
10
Add appropriate amount of salt and sugar, mix well and marinate for 20 minutes.
11
Add a small amount of oil to stir-fry the marinated pork belly until the pork belly is oily.
12
Add the kimchi and chopped green onion and stir fry for 2 minutes.
13
Add rice washing water and bring to a boil over high heat.
14
Add one and a half spoonfuls of soy sauce.
15
Add a handful of firewood and fish flowers ~ to freshen ~~ You don't have them or don't put them away.
16
Add vegetables and shredded konjac in turn.
17
Finally add the lactone tofu ~~ Turn off the heat and add chicken essence to season. When drinking, you can add a little sesame oil on the surface.Korean pickle pot Make Tips
1. Pork belly slices thinner if allowed to cool and firm up first.
2. Stir-fry the pork belly longer to render the fat; this improves the texture and reduces greasiness.
3. Use rice-washing water to cook soup and boil it over high heat; the broth will be much thicker than using plain water.
4. Soak silken tofu in boiling water first; adding it directly to the soup will result in a very tender texture.