鍋（豚肉と豆腐のにんにく鍋）｜Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】さんのレシピ書き起こし

Cut Chinese cabbage into 3-4 cm width.
Cut the thinly sliced pork belly into bite-sized pieces.

Heat sesame oil (for thinly sliced pork belly) in a pan.
Heat over medium heat and fry thinly sliced pork belly.

When the color of 2 changes, add (A).
remove the scum.
Put the core of the Chinese cabbage and the leaves in that order.
Cover and simmer over medium heat for 10 minutes.
stop the fire.
Add the water-soluble potato starch and mix.
Boil again over medium heat to thicken.
Scoop the silken tofu with a spoon and add it.
Cook over low heat for 2 minutes.

フライパンにごま油(ニンニク用)とニンニクを入れる。
弱火で炒めて色をつける。

4を3に入れて煮る。
青ネギを乗せて完成。