Homemade Laotan Kimchi "laotan Tamarind Braised Pork"

Homemade Laotan Kimchi "laotan Tamarind Braised Pork"

1. Add salt, rock sugar, pepper and bay leaves to the water and bring to a boil.

2. Cut the radish and the cowpea into sections, then put them in the kimchi jar and put two pieces of fresh ginger inside.

3. Boil in Weishui, switch on fire and let cool for later use.

4. Put the tender ginger and red pepper in the jar.

5. Scoop the boiled and cool flavored water into the kimchi jar.

6. The flavor water should be drunk with vegetables. Pour the flavor water into the jar and add an appropriate amount of high-quality liquor. Use about 20-30 grams of liquor for 3-4 kg of flavor water.

7. After pouring the white wine, cover the jar cover, pour clear water into the tank to seal it, and place the kimchi jar in a cool place to allow it to ferment naturally. The room temperature is about 25 degrees Celsius, and you can eat it in a week.

8. Mince the tamarind and set aside.

9. Heat up a frying spoon, add a little cooking oil and stir fragrant star anise and tempeh, then add dried chili and green onion ginger and stir fry.

10. Stir fragrant green onion, ginger and chili, add pork belly and stir fry.

11. Stir the pork belly, add the tamarind and stir-fry, stir-fry the tamarind, then cook in the rice wine and stir well.

12. Then cook in an appropriate amount of soy sauce, stir well, stir well and pour an appropriate amount of boiling water.

13. Pour boiling water, cover the pot and simmer for 40 minutes.

14. Simmer the meat for 40 minutes, pour in the green beans and stir-fry well, then heat up the sauce.

15. When the soup is about to be harvested, season with salt and monosodium glutamate, then add diced red pepper and stir fry.

16. Finally, the soup can be collected and the pan can be taken out.

Tips:

The characteristics of this dish: oily color, rich black soy fragrant, salty and spicy, soft and rotten meat.



Tips;

1. When making kimchi, wash the vegetables and then dry them before pickling, otherwise the kimchi pot mixed with raw water kimchi soup will easily become turbid and foamy. After washing the vegetables, it is best to dry them until the water is complete. It is better to make kimchi after volatilization and make the vegetables dry. The white wine is put in the end for the purpose of disinfection, flavor enhancement and fermentation. In short, the preparation of kimchi should be hygienic.

2. Use self-made vegetables, pickled ginger, pickled peppers, etc. to make many side dishes, such as fried tamarind, pickled cabbage with pepper oil, fish head with chopped pepper, fried beef with ginger, fish in sour soup, or fish-flavored dishes Wait a minute.



The homemade kimchi and tamarind braised pork with a large frying spoon are ready for your reference!