Ingredients
-
1 green onions
-
1 ginger
-
350g pickled cabbage
-
500g pork belly
-
6 bowls chicken soup
-
Side Dishes
-
1 potatoes
-
1 sweet potatos
-
5 rape flowers
-
1/2 cabbage
-
vermicelli
-
2 coriander
-
Seasoning
-
2 tablespoons oil
-
1.5 tablespoons salt
-
2 teaspoons sugar
-
2 tablespoons cooking wine
-
1 tablespoon leek sauce
-
2 tablespoons Sichuan pepper powder
-
1/2 teaspoon white pepper powder
Directions
Tips
Steps
|
1
Done
5 minutes
|
Wash and slice the scallion and ginger. Peel potatoes and sweet potatoes. Then cut into slices. |
|
2
Done
5 minutes
|
Remove the root of coriander and rape flowers. Wash and slice cabbage. Cut pickled cabbage into slim strips. Soak vermicelli into the water until soft. |
|
3
Done
5 minutes
|
Put the pork belly into the cold water. Bring to a boil then turn to small heat to boil until cooked. Use a chopstick/knife/fork to pierce and test whether it is fully cooked. Remove from heat and allow to cool. |
|
4
Done
5 minutes
|
Cut the cooked pork belly into thin slices. (the thinner the better) |
|
5
Done
5 minutes
|
Add oil and preheat the wok. Fry ginger and garlic slices until fragrant. |
|
6
Done
5 minutes
|
Add pork belly slices. Stir-fry for 1 minute. Add pickled cabbage strips and stir-fry evenly. |
|
7
Done
5 minutes
|
Pour into 6 bowls of chicken soup until cover pickled cabbages and sliced meat. |
|
8
Done
5 minutes
|
Bring to a boil. Season with salt, sugar, cooking wine leek sauce and white pepper powder. |
|
9
Done
5 minutes
|
Bring to a boil. Skim the floating foam. Drizzle with chopped coriander before serving. Serve and blanch with other hot pot ingredients. |
