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Hoikoro | Transcription of Mr. Chirtele's recipe

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Chill Tele

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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) 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) Cut pork ribs 02:23
Cut the pork ribs into 5 cm widths.
3) Fry pork belly 02:37
Oil the frying pan and cook the pork belly over medium heat.
4) Add green onions 03:04
Add green onions and bake.
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) 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) Make Hoikoro sauce 03:57
Add chicken soup, soy sauce, sugar, sake, sesame oil, and tianmian sauce and simmer for about 1 minute.
8) Return pork ribs and green onions 04:29
Put the ingredients in the sauce and entangle the sauce.
9) Add vegetables 04:49
Add green onions, paprika and cabbage and stir to add flavor to the whole.
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.