千层白菜猪肉锅Layered Chinese Cabbage Pot

  • Prep Time
    15 mins
  • Cook Time
  • Type
  • View
    117

Ingredients

材料

Ingredients

调味料

Seasoning

    Directions

    这是日本传统锅物料理~千层白菜猪肉锅。白菜、猪肉各自的鲜肉在层层叠叠的结构里互相作用、融合, 让汤汁的味道鲜美,富有层次。

    Step 1

    猪肉片摊开在粘板上,大略撒上盐和黑胡椒,放在一旁15分钟左右。Place meat slices on chopping board, marinate with dash of salt & pepper for about 15 minutes.

    Step 2

    白菜一层层剥开洗净备用,20cm口径的锅使用差不多半颗的份量。Wash Chinese cabbage sprig by sprig.

    Step 3

    将适量柴鱼片加入三、四碗清水小火煮开(也可加入昆布)。Boil Bonito flakes with 4 bowls of water until boiled.

    Step 4

    接着,将猪肉片叠在一片白菜上,再将另一片白菜叠上。一份叠三片白菜、三片猪肉片就好方便接下来的操作。Place 1 slice of meat on each sprig of Chinese cabbage and top with another Chines cabbage; each set with 3 layers; repeat steps until all ingredients used.

    Step 5

    将每一份白菜猪肉都切成5cm的大小。Cut each set of layered Chinese cabbage into 5cm blocks.

    Step 6

    接着,慢慢将白菜猪肉都塞进锅内,越紧实排列越好。Arrange all layered Chinese cabbage blocks into a 20cm pot; try to arrange them closely as possible.

    Step 7

    将锅子都塞满后,倒入先前已煮好的柴鱼高汤至八分满,随后加入酱油、味霖、料酒。盖上锅盖煮30分钟完成。Once the pot is fully stuff with layered Chinese cabbage, pour in Bonito stock until 80 full, add in soy sauce, mirin and rice wine; cover with lid and boil for 30 minutes, done.

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