3.1
(7)
Your folders
Your folders
Export 16 ingredients for grocery delivery
Step 1
Wash and slice the scallion and ginger. Peel potatoes and sweet potatoes. Then cut into slices.
Step 2
Remove the root of coriander and rape flowers. Wash and slice cabbage. Cut pickled cabbage into slim strips. Soak vermicelli into the water until soft.
Step 3
Put the pork belly into the cold water. Bring to a boil then turn to small heat to boil until cooked. Use a chopstick/knife/fork to pierce and test whether it is fully cooked. Remove from heat and allow to cool.
Step 4
Cut the cooked pork belly into thin slices. (the thinner the better)
Step 5
Add oil and preheat the wok. Fry ginger and garlic slices until fragrant.
Step 6
Add pork belly slices. Stir-fry for 1 minute. Add pickled cabbage strips and stir-fry evenly.
Step 7
Pour into 6 bowls of chicken soup until cover pickled cabbages and sliced meat.
Step 8
Bring to a boil. Season with salt, sugar, cooking wine leek sauce and white pepper powder.
Step 9
Bring to a boil. Skim the floating foam. Drizzle with chopped coriander before serving. Serve and blanch with other hot pot ingredients.
Your folders
thewoksoflife.com
15 minutes
Your folders
thewoksoflife.com
5.0
(2)
15 minutes
Your folders
easychineserecipes.com
Your folders
taketwotapas.com
4.6
(53)
5 minutes
Your folders
thekitchn.com
Your folders
moonandspoonandyum.com
5.0
(203)
5 minutes
Your folders
nutritionstudies.org
5.0
(3)
35 minutes
Your folders
marthastewart.com
Your folders
thai-foodie.com
30 minutes
Your folders
cookpad.com
Your folders
justonecookbook.com
4.9
(15)
Your folders
giverecipe.com
5.0
(1)
5 minutes
Your folders
pickledplum.com
Your folders
cooktoria.com
4.7
(111)
5 minutes
Your folders
justonecookbook.com
4.8
(52)
Your folders
petersfoodadventures.com
5.0
(6)
Your folders
veggiedesserts.com
5.0
(6)
5 minutes
Your folders
tiffycooks.com
5.0
(3)
20 minutes
Your folders
alphafoodie.com
5.0
(13)
5 minutes