Random shanzhai boiled pork
Give me a plate of hot boiled pork. It's so exciting. I rummaged through the refrigerator to search for ingredients, and cooked whatever there was in the refrigerator, so I called casual, and there was no authentic trace.
Recipe Recommendations
- Jiang appropriate amount
- cucumber appropriate amount
- onion appropriate amount
- Chinese cabbage appropriate amount
- bean paste appropriate amount
- pepper appropriate amount
- garlic appropriate amount
- chili oil appropriate amount
- slightly spicy
- cook
- ten minutes
- ordinary
Steps for Random shanzhai boiled pork
1
Marinated pork slices, bean paste, chili oil, pepper, garlic, ginger, Chinese cabbage, onions, cucumber.
2
South Korean spicy cabbage.
3
Add ginger, garlic, pepper powder, and 2 tablespoons of bean paste and saute until fragrant.
4
Add spicy Korean cabbage and turn a few more times.
5
Increase half the bowl of water.
6
Pour in the Chinese cabbage, cook for ten minutes, and add two teaspoons of cooking wine; I think the Chinese cabbage tastes very delicious here and serves first-class rice).
7
Pour in the meat slices.
8
After boiling again, stir up the meat slices. Seeing that the color was not enough, I added some chili oil, added cucumber and spring onion segments, sprinkled with fried peanuts, and put them on the pot and started eating. There were not many vegetables at home except for the cucumbers I grew, so I randomly cut some cucumber pieces and added them.