Boiled red chili pepper
The main dish is the broth, but using other ingredients such as pork belly and shiitake mushrooms adds a delicious flavor to the entire dish. The key is to simmer thoroughly and soak the flavor into the ingredients. The flavor is slightly spicy, so if you don't like spicy food, you should use less hawk claws and chili oil in the finish.
How to make it
1
Cut the dried beans into bite-sized blocks and sprinkle them with salt. Cut the fried tofu, pork belly, bamboo shoots, and shiitake mushrooms into easy-to-eat sizes.
2
Put a frying pan with salad oil over high heat, and add the liquor until the oil is warmed up enough and roast. Once the rice balls are cooked, add pork belly, bamboo shoots, and shiitake mushrooms in order.
3
Once the whole thing is mixed in, add the fried tofu and simmer over medium heat. When the juices start to simmer, add the hawk claws.
4
Add [B] to thicken it. Finish by pouring chili oil in it and then remove from heat.
5
Serve in a bowl and it's finished.
Ingredients for 2 people
-
- The night
- 80g
-
- salt
- A little
-
- Salad oil
- 1 tablespoon
-
- Fried tofu
- 1/2 bit (about 40g)
-
- Shiitake
- 30g
-
- Pork belly
- 30g
-
- Takenoko
- 30g
-
[A]
- Alcohol
- 2 tbsp
-
- soy sauce
- 2 tbsp
-
- Chinese soup
- 200cc
-
- Chop garlic
- 3g
-
- Chop ginger
- 3g
-
- sugar
- 2 tbsp
-
- Eagle's Claw
- 2-3 bottles
-
[B]
- Sweet bean sauce
- 1 tsp
-
- Water-soluble potato starch
- 1 tsp
-
- Sesame oil
- 1 tablespoon
-
- For finishing chili oil
- A little
[PR]
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