Li's Spicy Cabbage Pork Belly 배추김치삼겹살볶음
1.
Prepare the ingredients: half a piece of hot and sour cabbage, a small piece of pork belly, and Korean hot sauce. If you buy spicy cabbage, you can use 1 big bag.
2.
Cut the spicy cabbage into thick strips, about 1cm wide, the leaves can be wider, and save the spicy cabbage juice for later use.
3.
Slice the pork belly, don't be too thin, a little thicker and fragrant~ In addition, it is best to cut the pork when it is slightly frozen ^^!
4.
Pour an appropriate amount of cooking oil into the pot and heat it up.
5.
Add sliced pork belly and stir fry.
6.
Add spicy cabbage and stir fry.
7.
Add the spicy cabbage juice and stir-fry until there is no raw flavor.
8.
Add half a spoon of hot sauce to water to dilute. The amount of hot sauce is based on the saltiness of the cooking in the previous step. If it is salty, add less hot sauce.
9.
Pour the hot sauce into the pot and stir-fry evenly.
10.
Add an appropriate amount of water, simmer a little over medium-low heat, until the juice is collected. If you find that the vegetables are too salty, you don’t need to collect too much of the soup, you can dilute it~
11.
Serve at the end, garnish with some chives and enjoy it ^^.
12.
Served with stone pot rice, it's very fragrant~
Tips:
1. When you buy a bag of spicy cabbage, pick the bag that swells badly. Such spicy cabbage has a long fermentation time and has a sour taste. It is suitable for stir-frying, while the flat bag is suitable for eating directly as a side dish.
2. Keep the spicy cabbage juice. When it is put in the dish, the spicy cabbage will have a strong flavor and taste better.
3. Spicy sauce should be less, not too much. Spicy cabbage itself is too salty. Put less spicy sauce to avoid too salty.
