Chinese Food
Korean army pot
(100357 views)
Less oil, fast. Eat to the stomach. From inside to outside. Warm. In cold winter. The most suitable. I think the Korean style Kwai pan seems to have evolved from spicy hot. Ha ha ha ~ a big pot. Stew together.
Cooking ingredients
Cooking Steps
Step1:Wash garland and Flammulina mushroom. Shred onion. Slice scallion. Slice spicy cabbage. Slice fish cake, lunch meat and tofu.
Step2:The onions, onions and hot cabbage are evenly distributed at the bottom of the pot.
Step3:Place fish cake, lunch meat, tofu and rice cake in turn. Then put Flammulina mushroom, garland and instant noodles.
Step4:When you start the pot, knock an egg on the top and cover it to stew.
Cooking tips:Because I don't have rice cakes at home. I'll use Japanese rice cakes to cut strips instead. The taste is the same. It's very nice. If you like cheese taste, you can put a piece of cheese on the instant noodles. It's also delicious. There are skills in making delicious dishes.
