Korean Kimchi Pot
1.
Ingredients: Kimchi 200G.
2.
All kinds of vegetables.
3.
Rinse the pork belly with fine water for 5 to 10 minutes before freezing.
4.
Cut the frozen pork belly into thin slices, and add cooking wine after thawing.
5.
Continue to add a little ginger shreds.
6.
Add 2 scoops of Korean hot sauce.
7.
Add half a teaspoon of chili powder.
8.
Add minced garlic to increase the flavor.
9.
Add 2 scoops of sesame oil~~ it's very fragrant.
10.
Add appropriate amount of salt and sugar, mix well and marinate for 20 minutes.
11.
Add a small amount of oil to the marinated pork belly and stir fry until the pork belly comes out of oil.
12.
Add kimchi and green onion and stir fry for 2 minutes.
13.
Add the rice water to a boil.
14.
Add a spoon and a half of the soybean paste.
15.
Add a handful of bonito flowers~ for freshness~~ if you don't have it, you can leave it alone.
16.
Add vegetables and konjac shreds one by one.
17.
Finally, add lactone tofu~~ Turn off the heat and add chicken essence to taste. When drinking, you can add a little sesame oil on the surface.
Tips:
1. The pork belly will be thinly sliced after being cold and loose.
2. Stir-fry pork belly for a while to force out the oil, and the taste will be better without feeling greasy.
3. Boil the soup with rice-washed water and boil it on high fire. The soup will be much thicker than ordinary water.
4. The lactone tofu has been soaked in boiling water and can be eaten directly in the soup. The taste will be very tender.
