【新唐人北京时间2018年05月03日讯】泡菜猪肉盖锅饭做法简单,微酸带辣非常开胃。你也试试吧,以下介绍有中英文翻译。

Kimchi Pork Belly Rice Bowl

Ingredients:
1 cup kimchi
200 grams pork belly
1/2 onion
Chopped green onion for garnish

Sauce Ingredients:
2 tablespoons kimchi juice
1 tablespoon Korean hot chili paste
1 teaspoon soy sauce
1/2 teaspoon sugar

Directions:
1. Cut pork belly into bite sizes; use scissor to cut kimchi into small pieces and thinly slice onion.

2. Stir fry pork belly in a wok over medium high heat until no more pink. Add sliced onion and stir for 1 to 2 minutes.

3. Add kimchi and cook until tender. Add sauce ingredients and stir well. Place cooked kimchi pork belly on top of rice, garnish with chopped green onion and serve hot.

泡菜猪肉盖饭

材料:
1 杯 泡菜
200克 五花腩
半个 洋葱

调味料:
2汤匙 泡菜汁
1汤匙 韩国辣椒酱
1茶匙 酱油
半茶匙 糖

做法:
1. 将五花腩切小块;泡菜剪成小块及把洋葱切丝放一旁备用。

2.中大火把五花腩炒至八分熟然后加入洋葱丝炒一至两分钟。

3. 加入泡菜炒至软身然后加入调味料炒均匀。把煮好的泡菜猪肉铺在热饭上,洒少许葱花即成。

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