Cooking Steps

1. 

   Step1:[ingredients] quick frozen streaky pork. Thaw it in microwave oven. 2 bags of 80g family pickles.

2. 

   Step2:Wash, control and slice pork. Smash the garlic. Peel off the coat. Use the garlic cloves. Take the pickles out of the bag in advance and put them in the bowl (in case of cooking, there are always some unruly pickles. The pickles will not come out of the bag).

3. 

   Step3:Hot pot. Put in oil. Less 10ml. Enoug

4. 

   Step4:Put in the streaky pork. Change the medium and small fire. Stir fry the streaky pork.

5. 

   Step5:When the streaky pork is ripe and the color is no longer rosy, put in the garlic cloves and continue to stir fry. To force the fat out of the flesh. (the garlic is put later because the streaky pork has been forced out of the oil for a long time. I'm afraid the garlic will be burnt.

6. 

   Step6:Add cooking wine, raw soy sauce and salt. Continue to stir fry pork. Why put so much cooking wine? Because the fried streaky pork will be hard and chewy like the double cooked pork. It's not suitable for pickles, so the soft streaky pork should be chewy.

7. 

   Step7:Stir fry until there is less water. There is only oil left. Almost the oil began to burst. The streaky meat has finally been refined.

8. 

   Step8:Pour in Korean kimchi. Stir fry with a spoon until the flame burns in the pot. The smell of burnt meat appears. This is called pot gas. I can't catch one hand. I can see a little flame in the picture. It's on the oil baffle.

9. 

   Step9:Sprinkle 2 spoonfuls of sugar. Stir fry. Take 7 seconds in your mouth. Turn off the fire. OK. Put in the scallop (instead of chicken essence). Turn it over evenly. Can be out of the pot.

10. 

    Step10:Big love for the plate. It's the first time to take a picture. Embellishment. Perfect.

11. 

    Step11:Korean Wuli pickle.

12. 

    Step12:Taste. Sour pickle taste. Slightly spicy. Moderate salt and sweet. Good。

13. 

    Step13:Meimeid