辣泡菜炒五花肉Porkrecipechi

原料：五花肉一块；泡菜一包；

调料：料酒；

Ingredients:pork;Kimchi;

Seasoning:Wine;

步骤与做法：Stepsandpractices:1、五花肉去皮切成片，用一茶匙料酒抓匀腌制一会儿。把泡菜取出切成小块，泡菜汁滤出待用。2、平底锅烧热，在锅底轻薄的抹一层油（可用餐巾纸）。五花肉排入锅中，中小火两面煎到微微焦*。

1,porkthinlyintopieces,withateaspoonofcookingwinemarinatedforawhilegraspinguniform.RemovetheKimchicutintosmallpieces,thekimchijuicefilteredoutandsetaside.

2,boilhot,wipethebottomofthepotthinlayerofoil(availablenapkins).Porkintothepot,fryonbothsidesovermediumheattoslightlybrowned.

3、倒入切好的泡菜，转大火，翻炒出香味。4、倒入泡菜汁一起翻炒（如果泡菜汁不够多，此时可稍微加点儿水）。翻炒一会儿，五花肉表面都裹上泡菜汁即可关火撒葱花出锅。

3,pourchoppedthekimchi,turnthefire,stirthefragrance.

4,pourthekimchijuicestirtogether(ifthekimchijuiceenough,thenyoucanaddalittlebitofwater).Stirfryforawhile,porksurfacesarewrappedinthekimchijuice,sprinklewithchoppedgreenonionis







































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