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鍋（豚みそ鍋）｜まかないチャレンジ!さんのレシピ書き起こし

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A challenge to sprinkle!

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Ingredients

豚バラ肉(スライス) : 160g
白菜 : 200g
長ネギ : 1本
りんご : 1/2個
卵 : 1個
豆板醤 : 小さじ1/2
(A) Liquor : 50cc
(A) Water : 50cc
(A) Japanese-style dashi stock : 小さじ1/2
(B) Miso : 大さじ2
(B) Sugar : 大さじ1/2

Time required

20minutes

Procedure

1) cut material 01:14
Cut off the core of the Chinese cabbage and cut the leaves into bite-sized pieces.
Cut the core lengthwise into easy-to-eat pieces.
Thinly slice the spring onion diagonally.
Remove the core from the apple, peel and slice thinly.
Cut the pork belly into bite-sized pieces.
2) stir fry 03:33
Add the pork belly to the pot and stir-fry.
Add green onions and bean plate sauce and stir-fry.
Add apples and fry.
3) simmer 05:24
Add (A) to 2 and simmer.
Add Chinese cabbage and (B), cover and simmer over low heat for about 5 minutes.
Dissolve miso and mix.
Make a gap in the center and drop the egg.
Add small green onions (not listed).
Turn off the heat and cover until the eggs are soft-boiled.
Finished on a plate.

Point

・Indicate the amount for one person.
・Use the green part of the green onion.
・You can eat it by pouring the egg over the rice.
・By adding apples, it becomes a slightly sweet and sour finish. Good compatibility with pork belly.
・If using an earthenware pot, add the pork belly before the pot heats up and fry in the oil of the meat.