Korean Kimchi Pot
1.
For squid and clams, put some salt in the water and drop a few drops of sesame oil to spit out sand
2.
Main ingredient: Spicy cabbage and soybean paste Korean chili paste
3.
Various vegetables, soy bean sprouts, I picked the head and tail, sliced tofu, old tofu tastes more delicious
4.
Zucchini, kelp, cauliflower, a small amount of pork belly, lettuce was also prepared, but then I did not put it, too much to eat~~
5.
Put a small amount of oil in the casserole and fry the pork belly on both sides (I should have used an iron pot, I was lazy to wash one less pot), and put it directly into the casserole~~
6.
When the pork belly is golden on both sides, add spicy cabbage and stir fry~
7.
Then pour the Taomi water~~ (I used to use the thick soup treasure, obviously the Taomi water is authentic and saves money)
8.
Add two spoons of soybean paste, one and a half spoons of chili paste, and stir well~~
9.
When the soup is boiled, put the hard-to-cook dishes first
10.
Then put in the easy-cooked ones, and put the seafood in the end~
11.
OK, sprinkle with chopped green onion and serve~~~
Tips:
It’s a waste of food for two people to make this dish. There are a few more people. Otherwise, every dish will be a big pot. I bought soybean sprouts for 50 cents only at the vegetable market. Then the boss thought I would buy so much. , The eyes are weird, hahaha~~~~~~
The characteristics of this dish: low-fat, appetizing, meat and vegetables can be prepared as you like, and the soup is delicious. For those of us who are not very spicy, the taste is just right! !
