Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, layered chinese cabbage and pork, chinese style steamed hot pot. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Layered Chinese Cabbage and Pork, Chinese Style Steamed Hot Pot is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Layered Chinese Cabbage and Pork, Chinese Style Steamed Hot Pot is something which I’ve loved my whole life. They are nice and they look fantastic.
The Best New And Exclusive Varieties For Your Gardens! Great recipe for Layered Chinese Cabbage and Pork, Chinese Style Steamed Hot Pot. I wanted to come up with something quick and with a lot of vegetables for those times when I am busy. I am a lazy hot pot chef, so I made one which you don't have to add more ingredients to half way through.
To begin with this recipe, we have to prepare a few ingredients. You can have layered chinese cabbage and pork, chinese style steamed hot pot using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Layered Chinese Cabbage and Pork, Chinese Style Steamed Hot Pot:
- Prepare 1/4 Chinese cabbage
- Make ready 300 grams Pork loin sliced thinly
- Get 50 grams Pea shoots
- Get 1 Spring onion
- Prepare 2 tsp Grated white sesame seeds
- Take 300 ml ★Water
- Take 2 tsp ★Chicken soup stock granules
- Take 2 tbsp ★Shaoxing wine
- Take 1 tsp ★Salt
- Get 2 tbsp ★Soy sauce
- Get 1 tbsp ★Oyster sauce
- Prepare 2 tsp ★Sesame oil
Mille-feuille Style Layered Chinese Cabbage and Pork Belly Hot Pot, or we call here #豚肉と白菜のミルヒフィーユ buta. Great recipe for Mille-feuille Style Layered Chinese Cabbage and Pork Belly Hot Pot. I wanted to use up Chinese cabbage. Recipe by Maminchiyo One week ago, I visited a very famous Hubei style restaurants which is featured by the Chairman Mao's red braised pork belly.
Instructions to make Layered Chinese Cabbage and Pork, Chinese Style Steamed Hot Pot:
- Cut the roots off the pea shoots and cut into half. Julienne the spring onion. Soak them in a bowl of water and drain.
- Lay 2~3 slices of pork on top of the Chinese cabbage. Stack the cabbage and pork in this way to make 5 layers. Make enough stacks to use up all the Chinese cabbage and pork.
- Cut the stacks (Step 2) into 3cm pieces. Pack the stacked layers with the cut side facing up, tightly in a pot.
- Mix the ★ ingredients and pour into the pot (Step 3). Cover with a lid and cook over high heat.
- When the meat is cooked through, add the pea shoots and cover with the lid. Simmer over medium heat for 1 more minute.
- Put the Spring onion on top of Step 5, garnish with grated sesame seeds and it's done.
I wanted to use up Chinese cabbage. Recipe by Maminchiyo One week ago, I visited a very famous Hubei style restaurants which is featured by the Chairman Mao's red braised pork belly. We have some very impressing dishes including steamed fish head, shredded red bean pancakes and this dry pot cabbage. You can find it in the left corner of the image below. I am sure that the chef use a lot of oil, which is an universal phenomenon in China.
So that’s going to wrap it up with this exceptional food layered chinese cabbage and pork, chinese style steamed hot pot recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
