Korean Style Spicy Pork Meat Pot
1.
Appropriate amount of rice washing water; (after washing the rice, add an appropriate amount of water and rub your hands to wash out the white soup, which is the rice washing water. Keep the steamed rice for eating)
2.
Cut the tofu into pieces, soak in light salt water for 15 minutes, remove and drain the water; (Soaking the tofu in light salt water can remove the beany flavor and make the tofu tougher and not easy to boil.)
3.
Wash the prawns, cut off the prawn silk and the prawn gun;
4.
Wash enoki mushrooms and crab-flavored mushrooms;
5.
Wash the fresh shiitake mushrooms with a knife on the surface;
6.
Wash the cabbage heart, tear large pieces into small pieces by hand, and use whole pieces for small pieces;
7.
Wash the konjac knot; wash and cut the fresh kelp, then tie it into knots;
8.
Cut the spicy cabbage leaves into small pieces, cut the spicy cabbage into larger pieces, and save the spicy cabbage juice;
9.
Shred the onion, slice the onion, ginger, and garlic.
10.
Start the pan, add a little cooking oil, heat the pan with cool oil and saute the onion, green onion, ginger and garlic;
11.
Add the spicy cabbage gang, stir-fry for a fragrance, and stir-fry for a while to let the sour taste of the spicy cabbage volatilize;
12.
Enter the rice water;
13.
Add Korean hot sauce, soybean paste and chili powder at the same time;
14.
Keep stirring until the hot sauce and soybean paste melt;
15.
After boiling over high heat, add some cabbage leaves and cook until the leaves become soft;
16.
Add a little salt, sugar and pepper to taste;
17.
Add pork belly slices and partial dishes, turn off the heat;
18.
Put spicy cabbage leaves on the surface and add the remaining spicy cabbage juice.
19.
Serve with the fire, simmer slowly until the pork belly is cooked, then enjoy——
