Steps to Prepare Any-night-of-the-week Layered Chinese Cabbage and Pork Hot Pot

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Before you jump to Layered Chinese Cabbage and Pork Hot Pot recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Can save you Cash.

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Refrigerators and freezers use a lot of electricity, particularly if they are not running as economically as they should. If you happen to be in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less electrical power. The appropriate temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use less electricity. Checking that the condenser is clean, which means that the motor needs to run less frequently, will also save electricity.

As you can see, there are lots of little things that you can do to save energy, and save money, in the kitchen alone. Environmentally friendly living is not that tough. A lot of it is basically using common sense.

We hope you got benefit from reading it, now let's go back to layered chinese cabbage and pork hot pot recipe. To make layered chinese cabbage and pork hot pot you need 12 ingredients and 3 steps. Here is how you achieve that.

The ingredients needed to make Layered Chinese Cabbage and Pork Hot Pot:

1. Use 1 of half Chinese cabbage.
2. Use 300 grams of Pork belly (block).
3. Use of Soba dashi soup.
4. Provide 500 ml of Water.
5. Prepare 1 tbsp of Dashi stock granules.
6. Get 1 tbsp of Sake.
7. Use 2 tsp of Salt.
8. You need 1 tbsp of Soy sauce.
9. Get of Mixed ponzu.
10. Provide 1/3 of Daikon radish (grated).
11. Prepare 1 of as much (to taste) Ponzu.
12. Use 1 of as much (to taste) Yuzu pepper paste.

Instructions to make Layered Chinese Cabbage and Pork Hot Pot:

1. Cut the Chinese cabbage, separating the leaves from the crunchy core so that they'll be easier to eat. Cut the pork belly into 5 cm strips. Iine up alternate layers of cabbage core and pork belly until the pot becomes full..
2. Place cabbage leaves on top of the final layer of cabbage core. Add water and the seasonings and simmer on high heat. When it comes to a boil, simmer on medium heat until the Chinese cabbage and pork softens..
3. Mix in grated daikon radish, yuzu pepper paste and ponzu sauce as you like. This gives it a really refreshing zing..

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