Pork and Kim Chi Hotpot Recipe

Pork and Kim Chi Hotpot Recipe

300 g Kim Chi

500 g streaky pork

1 handful mung bean vermicelli

1 tablespoon sesame oil

2 large pieces soft bean curd

1 stalk of scallion, trimmed

8 pieces of clam

4 cloves garlic, peeled

5 cups of water

Method:

Soak mung bean vermicelli with cold water for 1 to 2 hours, drain and leave aside.  Slicing streaky pork and garlic, cut scallion to 2 inches length pieces and cut Kim Chi to large pieces.  Heat sesame oil in a frying pan and fry garlic slices in the soup pot until fragrant then add pork slices and stir-fry until cooked.  Add clam, Kim Chi, scallions, bean curd and water into pot, cover and stew for 10 minutes.  Add soaked mung bean vermicelli and stew for another 3 minutes before removing and serve immediately.