韩国泡菜锅Kimchi Pot

【材料】
炸过鱼鳔80克（浸发）、豆干2块、金针菇1包、松菇1包、五花肉100克、红萝卜1⁄2条、白萝卜1⁄2条、姜片5片、蒜菜1棵、韩式泡菜200克（切段）、蒜茸适量

【调味料】
盐1茶匙、鸡精粉1⁄2茶匙、韩式辣酱2汤匙、高汤1公升

【装饰】
青葱和芫荽各1棵（切段）

【做法】
1.鱼鳔以滚水川烫5分钟后，沥干水备用。（图1）
2.猪肉切片，以少许酱油和酒腌妥。（图2）
3.热锅下油，爆香姜片和蒜茸。
4.加入五花肉片炒至转色，然后放入红、白萝卜和高汤煮滚。（图3-4）
5.加入全部剩余材料和调味料，加盖转小火煮15分钟熄火，撒入装饰料即可。（图5）

【Ingredients】
80g pre fried fish maw (soaked), 2 pcs harden tofu, 1 pkt each Enoki and Shitake mushroom, 100g pork belly, 1⁄2 carrot, 1⁄2 radish, 5 slices ginger, 1 stalk leek, 200g kimchi (cut into sections)

【Seasoning】
1 tsp salt, 1⁄2 tsp chicken powder, 2 tbsp Gochuchang chili paste, 1 liter stock

【Garnishing】
1 stalk spring onion & coriander (cut into sections)

【Method】
1.Blanch the fish maw in boilling water for 5 minutes, drain. (pic 1)
2.Slice the pork berry and marinate with some soy sauce and wine.(pic 2)
3.Heat wok with some oil，sauté ginger, garlic until fragrant.
4.Add in pork belly and stir-fry until brown, toss in carrot and radish, pour in stock and bring to boil. (pic 3-4)
5.Add in all other ingredients and seasoning, cover with lid and simmer in low heat for 15 minutes; sprinkle garnishing on top and serve. (pic 5)