回鍋肉（ホイコーロ）
回鍋とは、鍋を回す（鍋返しをする）ことではなく、一度調理した食材を、再び鍋に戻して調理する事で、日本では四川出身の中華料理人が回鍋肉を日本に広めた際に蒜苗がキャベツに取って代わられた。本場のものに比べ甜麺醤を多めに使い甘辛い味が特徴。また手間を省くため肉も最初から薄切り豚肉を使い、市販の合わせ調味料を使うポピュラーなものもある。
コクのある甜麺醤が味の決め手の本格的な味わいの回鍋肉。ごま油で炒めているので、香りがよく、とても美味しいです。市販のタレを使うのも良い。
2人前
①キャベツ１００ｇはざく切り、ピーマン４０ｇは乱切り、長ねぎ５ｃｍはみじん切りにし、豚バラ肉１２０ｇは5cm幅に切ります。
②フライパンにごま油小匙１を入れて弱火に熱し、1の長ねぎ、すりおろし生姜、小匙１・豆板醤小匙１を加えて炒めます。
③香りがたったら1の豚バラ肉を入れて中火で炒め、肉に火が通ったら1のキャベツとピーマンを加えて強火で炒めます。
➃キャベツとピーマンがしんなりしたら甜麺醤大さじ1・しょうゆ小さじ1・料理酒小さじ1を加え、強火で一気に炒めます。全体に味が絡んだら火から下ろし、器に盛り付けて完成です。
Huikolo
Hui-nabe is not to turn the pot (to turn the pot over), but to cook the ingredients once cooked back into the pot again, and in Japan, when a Chinese cook from Sichuan spread hui-nabe meat to Japan, the seedlings were replaced by cabbage. Compared to the authentic one, it uses more beet noodle sauce and has a sweet and spicy taste. In addition, in order to save time, there are also popular ones that use thinly sliced pork from the beginning and use commercially available seasonings.
Full-bodied beet noodle sauce is the decisive factor in the taste, and the full-fledged taste of the hot pot meat. Because it is fried in sesame oil, it has a good aroma and is very delicious. It is also good to use a commercially available sauce.
2 servings
①100 g of cabbage is chopped, 40 g of peppers is cut roughly, 5 cm of long onions is chopped, and 120 g of pork belly is cut into 5 cm widths.
② In a frying pan put 1 tablespoon of sesame oil and heat over low heat, add 1 long onion, grated ginger, 1 small spoon and 1 small spoonful of bean plate soy sauce and fry it.
③When it smells, add 1 piece of pork belly and fry over medium heat, and when the meat is cooked, add 1 cabbage and peppers and fry over high heat.
➃ When the cabbage and peppers are crisp, add 1 tablespoon of beet noodle sauce, 1 teaspoon of soy sauce, 1 teaspoon of cooking sake, and fry it at once over high heat. When the taste is entangled in the whole, remove it from the heat and serve it in a bowl to complete.
