Recipe: Appetizing Layered Chinese Cabbage and Pork, Chinese Style Steamed Hot Pot

Recipe: Appetizing Layered Chinese Cabbage and Pork, Chinese Style Steamed Hot Pot Delicious, fresh and tasty.

Layered Chinese Cabbage and Pork, Chinese Style Steamed Hot Pot. Great recipe for Layered and Steamed Chinese Cabbage Leaves and Pork Mince. I usually use this combination for making a hot pot. I decided to cook this without using a pot.

Great recipe for Mille-feuille Style Layered Chinese Cabbage and Pork Belly Hot Pot.

I wanted to use up Chinese cabbage.

Recipe by Maminchiyo Place the leaves and pork into the pot vertically, layer by layer, from the outside to inside.

You can have Layered Chinese Cabbage and Pork, Chinese Style Steamed Hot Pot using 12 ingredients and 6 steps. Here is how you cook that.

Ingredients of Layered Chinese Cabbage and Pork, Chinese Style Steamed Hot Pot

1. You need 1/4 of Chinese cabbage.

2. It’s 300 grams of Pork loin sliced thinly.

3. Prepare 50 grams of Pea shoots.

4. Prepare 1 of Spring onion.

5. You need 2 tsp of Grated white sesame seeds.

6. You need 300 ml of ★Water.

7. It’s 2 tsp of ★Chicken soup stock granules.

8. You need 2 tbsp of ★Shaoxing wine.

9. It’s 1 tsp of ★Salt.

10. Prepare 2 tbsp of ★Soy sauce.

11. It’s 1 tbsp of ★Oyster sauce.

12. You need 2 tsp of ★Sesame oil.

Fill the gap with onion and carrots and add in the mushrooms on the side.

Mix Lee Kum Kee Concentrated Japanese Style Pork Bone Broth with water.

It use very simple ingredients but the fresh chili red peppers (I believe is Facing Heaven) brings a very strong freshness and hotness, and for this dish, comparing very good with the faint sweet taste of the cabbage itself.

I pull off, wash, and pat dry four leaves of Napa cabbage, then layer each one with thin slices of pork belly. (You can easily find this kind of cut in the hot pot meat section of any Asian.

Layered Chinese Cabbage and Pork, Chinese Style Steamed Hot Pot step by step

1. Cut the roots off the pea shoots and cut into half. Julienne the spring onion. Soak them in a bowl of water and drain..

2. Lay 2~3 slices of pork on top of the Chinese cabbage. Stack the cabbage and pork in this way to make 5 layers. Make enough stacks to use up all the Chinese cabbage and pork..

3. Cut the stacks (Step 2) into 3cm pieces. Pack the stacked layers with the cut side facing up, tightly in a pot..

4. Mix the ★ ingredients and pour into the pot (Step 3). Cover with a lid and cook over high heat..

5. When the meat is cooked through, add the pea shoots and cover with the lid. Simmer over medium heat for 1 more minute..

6. Put the Spring onion on top of Step 5, garnish with grated sesame seeds and its done..

Today's recipe is Mille-Feuille Nabe, one of the most popular hot pot recipes enjoyed at home in Japan.

Mille-Feuille Nabe (ミルフィーユ鍋, 重ね鍋) is a simple Japanese hot pot that is made with napa cabbage and pork belly slices cooked in a savory dashi broth.

Cover a lid at the beginning so you won't get yourself burnt by the hot oil.

Lay those slices in the steaming bowls.

Seasonings for pork and cabbage dumplings.