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简体中文Enjoy Life, Shuttle Chef Recipe
Shuttle Chef Recipe-Braised Pork Cartilage with Lotus Root in Korean Sauce
Product: 4.5L Shuttle Chef – Indoor (KBA-4501-TOM)
Materials:
Pig cartilage /300g
Korean Marinated Meat Sauce/ 2 tablespoons
Onion/½pcs (peel, cut into pieces)
Carrot /120g (peeled, cut into pieces)
Lotus root /350g (peeled, cut into pieces)
Water / 350ml
seasoning:
1 teaspoon of garlic
1 tablespoon of Korean chili sauce
1 tablespoon of white vinegar
Sugar 1 teaspoon
Pig cartilage /300g
Korean Marinated Meat Sauce/ 2 tablespoons
Onion/½pcs (peel, cut into pieces)
Carrot /120g (peeled, cut into pieces)
Lotus root /350g (peeled, cut into pieces)
Water / 350ml
seasoning:
1 teaspoon of garlic
1 tablespoon of Korean chili sauce
1 tablespoon of white vinegar
Sugar 1 teaspoon
Steps:
1) Put pork cartilage and Korean marinated meat juice in the bowl and mix well.
2) Heat the oil in the inner pot of the vacuum cooker, and fry the pork cartilage over a medium-low heat until golden brown.
3) Add onion and carrot and stir fry until fragrant. Add lotus root and stir-fry the pork cartilage to the wok. Add seasonings and mix well. Pour in water and bring to a boil over medium heat. Cover and cook for 10 minutes. Turn off the heat and put it in the outer pot of the vacuum cooker. Braised for 90 minutes, complete.
1) Put pork cartilage and Korean marinated meat juice in the bowl and mix well.
2) Heat the oil in the inner pot of the vacuum cooker, and fry the pork cartilage over a medium-low heat until golden brown.
3) Add onion and carrot and stir fry until fragrant. Add lotus root and stir-fry the pork cartilage to the wok. Add seasonings and mix well. Pour in water and bring to a boil over medium heat. Cover and cook for 10 minutes. Turn off the heat and put it in the outer pot of the vacuum cooker. Braised for 90 minutes, complete.