『食材』
10克油
100克,切块,3X3厘米
500克五花肉,切0.3厘米薄片
30克料酒
400克辣白菜,切块
20克韩式辣椒酱,白芝麻,熟的,装饰用
『做法』
1.将油和洋葱放入主锅,以3分/120°C/反转/速度1拌炒。
2.加入五花肉和料酒,以10分/120°C/反转/速度小勺拌炒。
3.加入辣白菜和韩式辣椒酱,以8分/120°C/反转/速度1拌炒,盛盘后撤上白芝麻,趁热享用。
Ingredients
10 grams of oil
100 grams, cut into pieces, 3X3 cm
500 g pork belly, cut into 0.3 cm thin slices
30 grams of cooking wine
400g spicy cabbage, cut into pieces
20g Korean chili paste, white sesame seeds, cooked, for garnish
Direction
- Put the oil and onions in the mixing bowl and stir fry at 3 min/120°C/reverse/speed 1.
- Add pork belly and cooking wine, stir fry at 10 min/120°C/reverse/speed small spoon.
- Add spicy cabbage and Korean chili paste, stir fry at 8 min/120°C/reverse/speed 1, remove the white sesame seeds on a serving plate, and enjoy while hot.