HAN FUN FEEL PIECE PIECE
By VicentaLakin
"Dolphin"? It's pork! That's right, the hot pot is mainly pork, and it's a little bumpy, and it's called an elegant name — porpoise — and the key is to make pork slices so thin that they don't get tired. The use of Korean chili sauce, sauce, pepper powder and pickles makes the bottom soup odour rich and comfy, spicy, sweet, sour and sour, making any sauce redundant. And it's hot, it's hot, it's delicious。
Recipe Recommendations
- pork belly appropriate amount
- tofu appropriate amount
- prawns appropriate amount
- Flammulina velutipes appropriate amount
- beech mushroom appropriate amount
- mushrooms appropriate amount
- kelp appropriate amount
- konjac shreds appropriate amount
- spring Festival cake slices appropriate amount
- cabbage heart appropriate amount
- taomi water appropriate amount
- Korean spicy cabbage 250g
- Korean chili sauce 1 tablespoon
- Korean sauce 1 tablespoon
- Korean coarse chili powder 1 tablespoon
- pickle juice appropriate amount
- onion 1/2
- onion appropriate amount
- salt a little
- sugar appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- medium spice
- hotpot
- half an hour
- simple
Steps for HAN FUN FEEL PIECE PIECE
1
Rice water is appropriate; rice is washed with a proper amount of water and white soup is washed with a strong hand. I'll keep the rice
2
Tofu is cut into blocks, immersed in salt water for 15 minutes, and extracts the leachate. (Salin water bubbles tofu can remove the soybeans and make tofu more resilient to boil)
3
Shrimp cleaning, shrimp shaving, shrimp pistols
4
Gold, crab, mushroom washing
5
- Cleaning of fresh mushrooms and cleavering on the surface
6
The cabbage is clean, the large pieces are torn into small pieces, the small ones are torn into small pieces
7
And the tara shall be washed clean, and the fresh sea belt shall be washed clean and cut, then shall it be churned
8
(b) Hot cabbage leaves cut, hot cabbage cut large, hot cabbage retained
9
Onion slicing, garlic slices。
10
Up and down with a little edible oil, a hot frying onions, and garlic
11
Down into the cabbage gang, the fragrance is made up, and the sourness of the cabbage is spread
12
I'm going down for rice
13
It's not like we're going to be able to use Korean chili, soy sauce and pepper powder
14
It's been a long time, and it's been a long time
15
When the fire opens, a portion of the cabbage goes down, so that it becomes soft
16
Add a little salt, sugar and pepper sauce
17
(a) Add bouquets and food distributions to the fire
18
Put spicy cabbage on the surface and add the rest。
19
And come to the table with the fire, and boil it slowly until it is ripe