泡菜豆腐湯

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在韓國吃過的味道,在家裏都可以做到!
Ingredient and Portion
(4人份)

酸泡菜 5-6杯
梅頭豬肉 600g
洋葱 1個(切塊)
豆腐 半磚
大葱 1段 (10cm)
豆芽 適量
辣椒 2隻
金菇 1包
Seasoning
韓國辣椒粉 1茶匙
砂糖 2茶匙
蒜蓉 1茶匙
韓國蝦醬 1茶匙
昆布+小銀魚高湯
料酒/清酒/燒酒 2茶匙
泡菜水 1杯
Method
1. 把豬肉和泡菜切成適當大小
2. 下鍋炒泡菜和豬肉,炒均匀後下料酒辟豬肉腥味
3. 炒到8成熟,加進洋葱塊,調味料和高湯1.5L
4. 湯變稍濃後加上豆腐塊、豆芽、金菇、蔥和辣椒在煮5-6分鐘即成
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