Hanfeng spicy porpoise pot(han feng la wei tun rou guo )

Hanfeng spicy porpoise pot

Introduction:

"Dolphin meat"? It's pork! Yes, this hotpot is mainly made of pork. It's a bit abrupt to call it "pork" directly. Let's call it "porpoise meat" instead. The key is to make the pork slices very thin so that it won't be greasy. The use of Korean chili sauce, big sauce, chili powder and pickle makes the soup taste mellow and full, fragrant, spicy, sweet and sour, and the taste is complex, so any dip is superfluous. Coupled with the hot red, eat up heartily, can't help but let people shout enjoyment

Production steps:

Materials required:

Streaky pork: moderate

Tofu: right amount

Prawns: moderate

Flammulina velutipes: right amount

Crab mushroom: appropriate amount

Lentinus edodes: right amount

Kelp: right amount

Konjac: right amount

New Year cake slice: moderate amount

Cabbage heart: right amount

Rice washing water: appropriate amount

Korean hot cabbage: 250g

Korean chili sauce: 1 tablespoon

Korean sauce: 1 tablespoon

Korean chili powder: 1 tablespoon

Pickle juice: right amount

Onion: 1 / 2

Scallion: right amount

Salt: a little

Sugar: right amount

Ginger: right amount

Garlic: right amount

matters needing attention:

Production difficulty: simple

Technology: hot pot

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Han Feng La Wei Tun Rou Guo