Korean Kimchi Twist

No appetite on a hot day? Here's a meal ~ guarantee at least two bowls of rice

No appetite on a hot day? Here's a meal ~ guarantee at least two bowls of rice

Material

Kimchi
Ingredients:
Cooked pork belly
Ingredients:
Pleurotus eryngii
Bell pepper
seasoning:
soy sauce
Cooking wine
Chicken essence
sugar

Cut pork belly into slices, prepare kimchi (no need to chop), slice Pleurotus eryngii, and shred color pepper

The practice of Korean kimchi twice-cooked pork Step 1

Heat the pan in high heat, pour a little oil, and turn the pork belly into a small fire after the pan ~

The practice of Korean kimchi twice-cooked pork Step 2

Pan-fried pork belly until golden on both sides

The practice of Korean kimchi twice-cooked pork Step 3

After the meat has changed color, fry it for a while, fry the fat, and then turn it to a high heat, pour in kimchi and stir fry.

The practice of Korean kimchi twice-cooked pork Step 4

After the kimchi is fried, add Pleurotus eryngii. After adding, the pot will be relatively dry, then add a little sugar, chicken essence, soy sauce, and spray with cooking wine. If you still feel a little dry, you can add a little boiling water

The practice of Korean kimchi twice-cooked pork Step 5

After the Pleurotus eryngii is also cooked, pour the colored peppers and stir-fry for about 1 minute.

The practice of Korean kimchi twice-cooked pork Step 6

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