HOME Recipe Chinese Bacon and Chinese Cabbage Stew

Chinese bacon and Chinese cabbage stew

Chinese

Stewed food

This dish combines the sweetness of Chinese cabbage with the umami bacon. The soup has a melty texture and a slight thick texture from Chinese cabbage, and when eaten while it is still warm, it warms the body to the core.
Please also refer to this page for information on the ingredients introduced in this recipe.

China bacon

Shiokoji contains ingredients that soften the meat, and when left to rest, it matures and increases its deliciousness. The salt soaks into the meat, so there is no need to season it and can be stored for less than a week.

Cooking time: 20 minutes

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How to make it

Slice the Chinese bacon into thin slices, and cut the Chinese cabbage into thin slices against the fiber.

Heat 1 tablespoon of scallion oil in a frying pan and fry the shredded Chinese cabbage.

When the Chinese cabbage is soft, add the sake, Chinese soup, and thinly sliced Chinese bacon, cover and simmer for about 5 minutes.

When the soup becomes cloudy, season with salt, sugar and pepper.

Once you have decided on the taste of [4], thicken it with water-soluble potato starch. Spread 1 tablespoon of scallion oil from the pot and add a scent to it.