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鍋（豚すきしゃぶ鍋）｜ちゃらりんこクックさんのレシピ書き起こし

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Chara Rinko

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Ingredients

Chinese cabbage : 250~300g
長ネギ : 20cm
小松菜 : 60g
豆腐 : 1/2丁
ニンニク : 1〜2かけ
生姜 : 1かけ
輪切り唐辛子 : 小さじ1と1/2〜2
豆板醤 : 小さじ1と1/2
Pepper : Appropriate amount
(A)Water : 400ml
(A) Alcohol : 大さじ1
(A)Mirin : 大さじ1
(A) Sugar : 大さじ1
(A)Chicken soup base : 小さじ2
(A) Soy sauce : 大さじ2
Pork (for stir frying) : 5 sheets
ごま油 : 大さじ1
豚肉(しゃぶしゃぶ用) : 200g

Time required

25minutes

Procedure

1) make preparations 00:41
Cut the Chinese cabbage into slices.
Cut the komatsuna into thirds.
Cut the green onion diagonally.
Cut the tofu into bite-sized pieces.
Crush the garlic and ginger and chop them coarsely.
Prepare the sliced chili pepper and pepper.
2) heat up 03:17
Heat sesame oil in a frying pan, add garlic, ginger, sliced chili pepper, and pepper and fry.
Add the bean sauce and pork (for stir-frying) and stir-fry.
Once the surface of the pork (for stir-frying) has changed (A), add the vegetables and tofu and simmer.
Add the pork (for shabu-shabu) and it's done when the color changes.

Point

・Use the amount of pork you like.
・For the pork, we use pork shoulder cut off.
・You can substitute cabbage for Chinese cabbage and chives for komatsuna.
-You can substitute your favorite vegetables or leftovers for the vegetables.
・To finish, add 400ml of water, 1 packet of dashi stock, and 1 ball of hot pot ramen and boil it for a delicious meal.