Korean spine potato pot(han shi ji gu tu dou guo )

Korean spine potato pot

Introduction:

"In the Korean potato soup shop, the casserole style spine Soup for one person is called" spine Jiejiu soup "~ there is only spine + vegetable leaf ~! A large pot of spine soup that several people eat together is called "potato soup" ~ spine + vegetable leaf + potato + perilla, etc ~ ~ "

Production steps:

Step 1: soak the spine in water for two hours, then cook it. The soup is white, and the meat can be easily inserted into chopsticks

Step 2: blanch cabbage and mung bean sprouts, then add Korean chili sauce

Step 3: add Korean sauce

Step 4: add chili powder

Step 5: add mashed garlic, sesame oil, chicken essence and salt

Step 6: mix the seasoning and vegetables well and marinate for about an hour

Step 7: wash Flammulina velutipes, chrysanthemum and perilla leaves

Step 8: peel and cut potatoes

Step 9: put the cooked spine soup into the potato chips to cook

Step 10: add chrysanthemum and Flammulina velutipes

Step 11: soften the chrysanthemum and Flammulina velutipes, then add the pickled vegetables, finally add the Su seed powder and Su leaves, and the fragrant ones are out of the pot!

Materials required:

Spine: 700g

Mung bean sprouts: 300g

Cabbage: 300g

Potatoes: one

Suye: moderate amount

Flammulina velutipes: 200g

Chrysanthemum: 200g

Korean sauce: 1 spoon

Korean chili sauce: 1 teaspoon

Perilla seed powder: 1 teaspoon

Mashed garlic: 1 teaspoon

Chili powder: 1 teaspoon

Sesame oil: 1 teaspoon

Chicken essence: 1 teaspoon

Salt: right amount

Note: Suzi powder and Suye have special fragrance, which is an important part of Korean spine pot! Cabbage and mung bean sprouts must be pickled, or they will be boiled directly just like Chinese stew!

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Han Shi Ji Gu Tu Dou Guo