INGREDIENTS
5cm Thick Pork Belly 500g
1/2 Onion
50g Garlic
10g Ginger
2 tbsp of Rice Wine
Instant coffee, 1 tablespoon of Salt
1 teaspoon whole pepper
Setting
Sieve the stock in a large bowl and cool the boiled meat in the broth, then slice it thinly.
Tip :
When you have leftover beef, you have to soak it in the boiled broth to keep it from drying.
| Cooking Method |  |
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Put 1L of water, coffee, rice wine, and salt in a cooking container and put meat and sheep in the auxiliary basket. |
Heat/Opem | 50 minutes |  |
3 |