Ingredient:
50g of dried toot,
160g of pork and konjac,
100g of carrots,
6 pieces of tofu,
2 tablespoons of grape seed oil, Seasoned soy sauce
10 tablespoons, mirin/cheongju
5 tablespoons each,
sugar 2 tablespoons,
ginger 1/3 teaspoons, a little pepper
To Prepare:
Slice the konjac and gently rinse it with boiling water.
Wash and soak for 1 hour or more
Slice pork, carrots, and tofu.
| Cooking Method |  |
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| 1) Grease a cooking container with oil and stir-fry pork in reverse rotation. | Heat | 3 minutes | 110°C |  |
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| 2) Add konjac and tofu and fry in reverse rotation. | Heat | 2 minutes | 110°C | |
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| 3) Add seasoning ingredients and carrots and fry in reverse rotation. | Heat | 10 minutes | 110°C | |
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