How to cook barbecued pork with hot and sour pickles?

Hot and sour pickled vegetable pork Shao

material

Pork slices 150g, pickles 100g, 5 fresh mushrooms (sliced), 2 pieces of minced garlic, and eggs 1 piece.

working methods

1: Marinate the meat slices with egg liquid and pickle juice 15 minutes or so. Heat the oil in the pan, pour the meat slices into the pan and stir fry quickly until the meat slices change color (about 6~7 minutes cooked), and then take out the pan.

2: Heat the oil in the pot, add the minced garlic and stir-fry until fragrant, and add the mushrooms and stir-fry.

3: Add kimchi and sliced meat and stir-fry until delicious.

Pickled vegetable barbecue

material

300g sliced plum blossom, 1/2 onions, 1/2 small bowl of Korean kimchi, 1 small spoon of spicy fried rice cake sauce, 1/2 small American lettuce, 6 slices of garlic with roasted meat gravy, 1 small spoon of soy sauce with roasted meat gravy, 650.

working methods

1: Pork slices were marinated the night before. Wash the ingredients.

2: Shred onion, stir-fry in the pot to give out the fragrance.

3: Add roasted pork slices and stir-fry until both sides change color, then add kimchi and stir-fry until the ingredients are cooked. Add spicy fried rice cake sauce and mix well before cooking. (If there is no rice cake sauce, you can put some pickle soup and add a little fructose to balance the sour and spicy feeling. )

4: Wash lettuce, rinse with cold boiled water and drain. It's cool to eat kimchi and barbecue with beautiful lettuce bags.