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Pork Belly and Tofu Sichuan Hot Pot

Costo $12, salva $8

Fonte: Recommended by CookPal

  • 20 Min
  • 2 Porzioni
  • $12

INGREDIENTI

  • Meat

    • 150g thinly sliced pork belly

  • Tofu

    • 150g firm tofu

  • Vegetables

    • 1/2 bunch chives
    • 1 pack shimeji mushrooms

  • Condiments

    • 🧄 1/2 tsp grated garlic
    • 1 tsp grated ginger
    • 1 tsp doubanjiang
    • 1/2 tbsp sesame oil

  • Seasoning

    • 1 tbsp sake
    • 🧂 1/3 tsp salt
    • 1/2 tbsp soy sauce
    • 1/3 tsp chicken stock powder
    • 400ml water

  • Finish

    • 1/2 tsp Sichuan pepper

PASSI

1

Cut the pork belly into bite-sized pieces.

2

Cut the tofu into bite-sized pieces.

3

Slice the chives into 1cm pieces and trim the root of the shimeji mushrooms, then separate them.

4

Heat sesame oil in a pot over medium heat, add pork belly, grated garlic, and grated ginger, and stir-fry until the pork changes color. Add doubanjiang and stir until well combined.

5

Add the seasoning ingredients (sake, salt, soy sauce, chicken stock powder, and water) and mix well. Bring to a boil, then add tofu and shimeji mushrooms. Cover and simmer on low heat for 2–3 minutes until the tofu is warmed through.

6

Add chives and sprinkle Sichuan pepper, then briefly simmer.

NUTRIENTI

Per 1 porzione

🔥

350

Calorie

  • 25g
    Proteine
  • 10g
    Carboidrati
  • 20g
    Grassi

💡 Suggerimenti

Adjust the amount of Sichuan pepper based on your spice tolerance.Serve immediately for the best flavor and texture.Pair with steamed rice for a complete meal.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.