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煮豚（豚こま肉の煮豚）｜ちゃらりんこクックさんのレシピ書き起こし

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Chara Rinko

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Ingredients

豚こま肉 : 200g
酒 : 適量
(A)生姜 : 1片
(A)にんにく : 1片
(A)ねぎの青い部分 : 1本分
(B)水 : 100ml
(B)紹興酒 : 大さじ1
(B)三温糖 : 大さじ1/2
(B)醤油 : 大さじ1
(B)オイスターソース : 小さじ1

Time required

15minutes

Procedure

1) 材料の下準備をする 00:13
Put an appropriate amount of water (not listed) and sake (not listed) in a pot and heat.
When it boils, reduce the heat and add the pork sesame meat.
Smash (A) with a kitchen knife.
2) 加熱する 01:04
Put the mashed (A) and (B) in a frying pan and boil to transfer the aroma.
Add the pork sesame, bring to a boil, then turn off the heat and allow to cool.

Point

・A versatile pre-made dish that is delicious on top of appetizers, fried rice, ramen toppings, udon noodles, boiled tofu, etc.
・If you double the amount, you don't have to increase the amount of flavored vegetables (garlic, ginger, green onion).
・The amount of soy sauce in the video is rather weak, so you can increase the amount of soy sauce according to your taste.
・If you don't have Shaoxing wine, you can use wine.
・Because the scum is removed by boiling the pork sesame meat, there is no need to wash it in water.
・You can add chili oil if you like.
・The storage period is sealed and stored in a refrigerator at 5°C for about 5 days.