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Hot pot (hot pot with minced pork)｜kattyanneru/Kattyanneru's recipe transcription

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kattyanneru

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Ingredients

もやし : 1/2袋(100g)
キャベツ : 1/4個(250g)
しめじ : 1/2房(100g)
carrot : 1/4本(50g)
かまぼこ : 1/2本
豚こま切れ肉 : 150g
(A)水 : 400ml
(A)中華顆粒だし : 大さじ1
(A)醤油 : 大さじ2/3
(A)オイスターソース : 大さじ2/3
milk : 100ml

Time required

10minutes

Procedure

1) 材料を準備する 00:39
Wash the bean sprouts with water.
Cut the cabbage into bite-sized pieces.
Cut off the stone ends of the shimeji mushrooms and divide them into small bunches.
Peel the carrots and cut them into strips.
Cut the kamaboko into half-moons into 3-5mm thick pieces.
2) 加熱する 01:14
Add (A) to the pot and mix.
Add cabbage, shimeji mushrooms, and carrots to the pot.
Tear the minced pork into bite-sized pieces by hand and spread them out on top.
Cover the pot and bring to a boil over medium-high heat.
Heat over low to medium heat for about 5 to 6 minutes.
Add milk, bean sprouts, and kamaboko to the pot.
Heat until the bean sprouts are cooked and the milk is warm.

Point

・When heating the pot, be careful not to boil over.
・As the vegetables cook, their bulk will decrease, so submerge the pork while heating.
・After adding the milk, heat it, being careful not to let it separate.
・If the taste is bland, adjust the taste with salt.
・The flavor of the pork and plenty of vegetables comes out in the soup, making it delicious.
・It can be made without separating by adding milk at the end.
・You can eat deliciously until the last soup, and it is good to add Chinese noodles or udon noodles at the end.