肉詰め（厚揚げの肉詰め）｜kattyanneru/かっちゃんねるさんのレシピ書き起こし
kattyanneru Time required : 25minutes
Hoikoro ｜ Naos Kitchen's recipe transcription
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Ingredients
- Ribs : 150g
- cabbage : 120g
- green pepper : 40g
- Japanese leek : 40g
- Sesame oil : Appropriate amount
- (A) Liquor : 40ml
- (A) Dark soy sauce : 10ml
- (A) Grated garlic : 5g
- (A) Doubanjiang : 5g
- (A) Tianmian sauce : 15g
Time required
40minutes
Procedure
-
1)
Cut the ingredients
00:41
Cut the green onions into slightly thicker diagonal slices.
Cut the cabbage into large bite-sized pieces. Slice the core part.
Remove the seeds from the peppers and cut them into pieces that are easy to eat.
Cut the pork belly into bite-sized pieces. -
2)
Make a combined seasoning
01:36
Put (A) in a bowl and mix well.
-
3)
Fry vegetables
01:54
Heat sesame oil in a frying pan over medium heat, add all the vegetables and fry until tender.
Take it out. -
4)
Fry pork belly
02:19
Add sesame oil to the frying pan again and fry the pork belly over medium heat.
-
5)
Add seasoning and finish
02:36
When the pork belly is cooked, add the seasoning and fry.
Put the vegetables back in and fry quickly over medium heat.
Point
・ By using grated garlic as a seasoning, the smell of meat can be prevented.
・ Although grated garlic can be used in tubes, it is much more fragrant to use raw garlic.
・ Fry in sesame oil for a fragrant finish.
・ The point of finishing work is to fry quickly.
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