With this pot, no other dishes are needed for a meal. The red eye is like a flame, a bite down, there is meat and vegetables, a spoonful of red soup mixed with rice, slightly spicy and delicious, a bowl of rice seconds.
500g black pork pork belly washed slices; Chinese cabbage tears soaked in water for about 10 minutes, washed; garlic mince, millet pepper cut. Take 1 piece of Chinese cabbage, spread 2 pieces of pork belly, and then spread 1 piece of Chinese cabbage, and repeatly spread 4 layers of Chinese cabbage, 3 layers of pork belly, a total of 7 layers, 2 pieces, and spare.
Cut the paved cabbage pork into pieces about 4cm wide.
The ingredients are placed along the pot and placed in the pot in a circular order for use.
Another pot, hot pot hot oil, sautéed minced garlic and millet pepper rings, stir fry, add 1 scoop of chili sauce and 1 scoop of Korean spicy sauce, stir well, add a little salt and cooking wine, pour the appropriate amount of water, boil After the fire.
Pour the prepared sauce evenly into the pot of cabbage and pork belly (pour into 8 minutes, and the cabbage will effluent during the subsequent cooking).
Cook for 10 minutes on medium heat, and the red soup gradually penetrates.