白菜と豚バラのうま煮｜こっタソの自由気ままに【Kottaso Recipe】さんのレシピ書き起こし

Cut the carrot into strips.
Add the fried tofu to hot water (not listed) to remove the oil.
Raise the fried tofu to a colander, remove the rough heat and squeeze.
Cut the fried tofu into strips.
Clean the ginger and cut it into strips.
Remove the roots of the Chinese cabbage, wash it, and cut it into bite-size pieces.

Cut the pork belly into 4 equal parts.

Put pork belly in a frying pan and heat through.
Sprinkle with salt and pepper (not listed) and stir fry.
Add carrots and stems of Chinese cabbage and stir-fry over medium-high heat.
Add the fried tofu, shimeji mushrooms, and fresh ginger and mix.
Add (A) and heat.
Add the Chinese cabbage leaves and steam over medium-low heat for about 1 minute.
Mix together and sprinkle with salt and pepper (not listed).
Turn off the heat and add the water-soluble potato starch and mix.
Completed by thickening over high heat.