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Hoikoro | Transcription of Mr. Chirtele's recipe

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335本

Ingredients

  • Pork ribs : 200g
  • Cabetsu (Large) : 1/4 piece
  • Leek : 1/2
  • Scallions : Two
  • paprika : 1/2 piece
  • Stir-fry oil : 1 tablespoon
  • Garlic (chopped) : 1/2 tbsp
  • Ginger (chopped) : 1/2 tbsp
  • Doubanjiang : 1/2 tbsp
  • Eagle talon : 2-3
  • Chicken soup : 50cc
  • Soy sauce : 1 tablespoon
  • sugar : 1 tablespoon
  • Sake : 1 tablespoon
  • Sesame oil : 2 tablespoons
  • Tianmian sauce : 3 tbsp

Time required

30minutes

Procedure

  1. 1) Cut vegetables 00:50

    For the cabbage, tear off the leaves by hand, tap the core, and cut the scallions into 5 cm long pieces. Cut the white onion diagonally with a width of 1 cm, and cut the paprika into combs and cut diagonally.

  2. 2) Cut pork ribs 02:23

    Cut the pork ribs into 5 cm widths.

  3. 3) Fry pork belly 02:37

    Oil the frying pan and cook the pork belly over medium heat.

  4. 4) Add green onions 03:04

    Add green onions and bake.

  5. 5) Remove pork ribs and green onions from the frying pan 03:21

    Remove the stir-fried pork ribs and green onions from the frying pan.

  6. 6) Fry garlic, ginger, doubanjiang, and hawk claws 03:26

    Put garlic, ginger, doubanjiang, and hawk's claws in a frying pan with pork ribs and green onions and stir-fry to bring out the aroma.

  7. 7) Make Hoikoro sauce 03:57

    Add chicken soup, soy sauce, sugar, sake, sesame oil, and tianmian sauce and simmer for about 1 minute.

  8. 8) Return pork ribs and green onions 04:29

    Put the ingredients in the sauce and entangle the sauce.

  9. 9) Add vegetables 04:49

    Add green onions, paprika and cabbage and stir to add flavor to the whole.

  10. 10) Arrange 05:22

    Serve on a plate.

Point

・ If you cut the vegetables into large pieces, they look delicious.
・ Vegetables look tiny when cut into small pieces. If you cut it into large pieces, it will look better and look delicious.
・ Since the stir-fry becomes watery when served, the paprika should be cut diagonally because the serving will be cleaner if the size is random.
・ After drawing out the aroma of the flavored vegetables, add the seasonings.
・ The order of seasoning is to add vegetables after the meat.
・ If you tear the leaves of the cabbage by hand, the taste will be easily entangled. Also, tap the core part a little to make it easier for the taste to soak in.
・ Do not put sliced meat in a frying pan while it is stuck. If you put it in while it is stuck, it will take more time.
・ When the green onions are roasted, the scent comes out.
・ When frying, first entangle the meat with the sauce.
・ Do not stir-fry the vegetables too much, and when the sauce is well entwined, it's done.

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