Assorted pot
Overview
On a rainy day, I didn’t want to go out, so I rummaged through the refrigerator to find some stock, so I made this pot. It has a sweet and spicy taste and goes very well with rice
Tags
Ingredients
Steps
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Boil the quail eggs in cold water and cook for 5 minutes. Remove from the cold water and peel the shells
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After peeling, rinse the shell with clean water and set aside
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Thaw the frozen tofu in advance, gently squeeze out the water and cut into small pieces
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Boneless chicken legs
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Cut the boneless chicken legs and lean plum meat into small pieces
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Cut the tomatoes into cross-sections and burn them twice over the fire, then peel and dice them
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Heat an appropriate amount of oil in a pan over medium heat, add star anise, minced garlic and ginger slices and sauté until fragrant
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Put the lean meat and chicken into the pot and stir-fry quickly
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When the meat changes color, add cooking wine and stir-fry evenly
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Add oyster sauce, light soy sauce and dark soy sauce and stir-fry
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Wait until the meat is browned, pour in 2 bowls of warm water and turn off the heat
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Pour the pork belly soup into a casserole, add quail eggs, frozen tofu and tomatoes, add a tablespoon of Korean chili sauce, and bring to a boil over medium heat
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After boiling, gently turn the bottom and mix well, cover the pot and simmer over low heat for 35 minutes, then sprinkle with chopped green onion
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Not to be missed if you love food
