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鍋（麻婆豆腐鍋）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

pork belly : 250g
塩胡椒 : 適量
おろしニンニク : 1片
(A)Water : 650cc
(A) Mapo tofu base : 1箱
(B) Water : 大さじ2
(B) Alcohol : 大さじ2
(B) Thickening base : 2 bags
Chinese cabbage : 200g
椎茸 : 100g
ニラ : 50g
黒胡椒 : 適量
ラー油 : 適量
木綿豆腐 : 350g

Time required

25minutes

Procedure

1) Prepare the ingredients 02:21
Remove the core from the Chinese cabbage and pound it into pieces.
Cut the chives to the same width.
Slice the shiitake mushrooms into thin slices, and also thinly slice the stems.
Cut the pork belly into 3-4cm wide pieces.
2) heat up 04:02
Add the pork belly to the frying pan.
Add grated garlic and sesame oil and mix.
Stir and fry over medium-high heat.
Move the pork belly to the edge and add (A).
Add (B) to a container and mix.
When (A) in the frying pan comes to a boil, add mixed (B).
Add the Chinese cabbage and shiitake mushrooms.
Cut the firm tofu and add it.
Simmer for 10 minutes.
Add chives.
Sprinkle with black pepper and drizzle with chili oil.

Point

・You can substitute Chinese cabbage with bok choy.
・You can substitute ground pork for the pork belly.
・By pounding the Chinese cabbage and cutting it into pieces, the cross section becomes wider and the moisture comes out, making it suitable for hot pot dishes.
・Shiitake mushrooms can be substituted with other mushrooms.
・If you like, you can add boiled Chinese noodles.