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Home › Product Catogory › › Sauce › DR-1446 HEICHINROU SARYO BUTANIKU TO CABBAGE NOMISOITAME SAUCE (HUI GUO ROU SAUCE)
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4935480048654

DR-1446 HEICHINROU SARYO BUTANIKU TO CABBAGE NOMISOITAME SAUCE (HUI GUO ROU SAUCE)

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Code  DR-1446
Weight  110GM


BAR CODE: 4935480048654
PACKING: 10X4


TANESEI TRADING
(Japan Prestige Sakè Association - SINGAPORE)
8A Admiralty Street Food Xchange #01-23 Singapore 757437
Tel: 67770262

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Recipe - DR-1446 HEICHINROU SARYO BUTANIKU TO CABBAGE NOMISOITAME SAUCE (HUI GUO ROU SAUCE)
 
INGREDIENT (3-4 SERVINGS):
PORK 300GM
LEEK HALF 40GM
CABBAGE HALF 300GM
RED BELL PEPPER 20GM
GREEN BELL PEPPER 20GM
GARLIC 1PC
GINGER SUITABLE AMOUNT

PREPARATION:
PORK: CUT INTO SLICE, AROUND 5CM IN LENGTH.
CABBAGE: TEAR WITH HAND.
RED & GREEN BELL PEPPER: CHOP INTO CHUNKS.
ONION: CUT AROUND 1CM OF WIDTH DIAGONALLY.
GARLIC & GINGER: CHOP IT.

COOKING HINT:
BE CAREFUL NOT TO OVER COOK VEG.

ALTERNATELY:
YOU CAN CHOOSE BEEF, CHICKEN OR SHRIMP INSTEAD OF PORK.

HOW TO COOK:
1. HEAT UP 500CC OF WATER, ADD PORK & BOIL IT TILL BECOME WHITE. REMOVE MEAT FROM BOILING WATER BY USING STRAINER.
2. ADD 3 TABLE SPOON OIL INTO FRY PAN & HEAT WITH HIGH FLAME. FRY CABBAGE, BELL PEPPERS & LEEK. REMOVE THE VEG. FROM FRY PAN BY USING STRAINER.
3. FRY ONION, GARLIC. ADD DR-1446, PORK & VEG. MIX WELL.