Lab pork 🥒🌶️

# Pig # With Cham # # What to eat at noon? # Trending

🛒 staple

• Chopped pork meat: 200-300 grams (choose slightly lean, softer)

• Inner machine: pig liver, soft filling (boiled, cooked, slices fit words)

• Sprinkles of vegetables: parsley, Thai coriander, spring onion (alley slices), peppermint leaves

• Yum Machine: Alley shallot, fried dried chili peppers (for decoration and aromatization)

🍋 Condiments (adjust as you like)

• Fish sauce: 2 tablespoons

• Lemonade: 2-3 tablespoons (fresh sour emphasis)

• Cayenne pepper: 1-2 tablespoons (If you like dark red in the form, choose dark roasted peppers)

• Roasted rice: 1-2 tablespoons

• Sugar: Spoon tip (slightly to cut the flavor, not to jump salty)

👨‍🍳 How to do it in detail

1. Pork and offal: Set the pot with a little water or broth. When the water boils, add the minced pork to the ripe. Followed by the shredded offal (liver, do not scald for too long, will be stiff). Flip it back and forth when ripe, turn off the light immediately.

2. Seasoning while hot: While the pig is still hot, add cayenne pepper, fish sauce and roasted rice. Stir well. Roasted rice sucks the broth, making the lab look dazzling and beautiful in color.

3. Add sourness and fragrance: Add lemon juice and shallot alley to taste sour, salty, spicy as needed.

4. Add colorful vegetables: add parsley, spring onions and coriander to the alley. Mix gently throughout.

5.Arrange the dish: Scoop on the dish, garnish with peppermint leaves, fresh chili peppers and fried dried chili peppers, served with hemiplet lime and fresh vegetables (cabbage, lentils, cucumber).

💡 Spicy trick

• Red: Mix "fine cayenne pepper" with it. It will make the watercolor of the pork until it looks red.

• Nuffiness: When shoveling pork, do not pour out all the water, leaving the water to mix with the seasoning. It will help the taste to penetrate the pork.