How to make kimchi meat rolls

Whenever your stomach growls, you will most likely choose to open the mobile app and place an order. Maybe you are used to this kind of life, but you don’t think that the food outside is so monotonous and tastes like wax. So, in order to eat better, you need to learn how to make kimchi meat rolls from me.

1. Wash the pork you bought, put it in a pot, add ginger and star anise, and cook in water for 30 minutes;

2.12 Heat the oil in a pan, put in the cooked pork belly, making sure the skin side is facing down, and fry until golden brown; during the frying process, stand the pork upright so that the lard on both sides of the pork can be fried out better, so that it will taste fatty but not greasy.

3.21 Put the fried pork belly on a plate and let it cool down. Pour out some of the excess oil from the pan and leave some in the pan for later use. Cut the meat into slices about 1 cm long.

4. Put the chopped pork belly into the frying pan, add light soy sauce, dark soy sauce, cooking wine, garlic slices, and ginger slices, cover the pot and simmer over medium heat for 1 minute to release the aroma;

5. Open the lid of the pot, add appropriate amount of broth (the soup used to cook the pork belly), oyster sauce, sugar, pepper, and salt, cover the pot and simmer on low heat for 15 minutes to make it more flavorful. Finally, simmer over high heat until the sauce is fully reduced.

6. Spread a cleaned coriander on the plate, put a piece of Korean kimchi, put the secret pork slice in the middle, and finally put another piece of Korean kimchi, and tie the two ends of the coriander.

7. Fatty but not greasy, the combination of meat and vegetables leaves you with a lingering taste!

After reading the specific method of making kimchi meat rolls introduced by the editor above, have you learned it? If you are interested, hurry into the kitchen and try it out. You will definitely gain new insights!