1. Wash and drain the meat, slice it, put it in a small bowl, add a spoonful of cooking wine, a little salt, stir in the Korean kimchi sauce, and stir well (it is best to put it in the refrigerator one day in advance, and taste it)
2. Wash the cabbage leaves and cut into sections. Remove the stalks of the enoki mushrooms, wash and tear them apart. Wash and slice zucchini.
3. Chopped celery and onion
4. 1. Heat up the oil in the pan, add ginger slices and minced onions, stir fry, add 2 tablespoons of Korean kimchi paste, and stir fry a few times. Heat the water. 2. After boiling, add cabbage, zucchini and enoki mushrooms in turn and cook. At the same time, start another pot, add a little oil to the hot pot, sandwich the marinated meat, fry on both sides, the fat is completely transparent (sorry if it’s too late)
5. Then add the washed shrimp, flip gently, and finally sprinkle with chopped celery and spread the fried meat. That's it!
Tips:It is best to marinate the meat one day in advance, and the best pork belly. Put the cabbage first in the dish.
