- 300gm pork slice
- 400gm potato (diced into chunks)
- 200gm carrots (diced into chunks)
- 1 onion (diced)
- 4 cloves garlic (minced)
- 1 handful of ‘tong fen’(soaked in water)
- 10 french bean (cut into bite size pieces)
- 1 stalk spring onion (finely chopped)
- 3 tbsp oil
- 30ml soy sauce
- 50ml mirin
- 50ml rice wine
- 1 tbsp sugar
- 2 pcs Dried Kelp
- 6 pcs Dried Anchovies ( Heads and Digestive Tissues Removed)
- 700ml Water
Method
- In a pot, prepare stock by adding water, kelp and anchovies. Simmer for 7 minutes. Strain the broth through a sieve and set aside.
- Add oil into inner pot and select “Steam” function. Adjust time to 15 mins.
- Add pork slices, minced garlic and onion. Stir fry until fragrant, then add in carrot and potatoes. Continue frying and add mirin, rice wine and sugar and stir well.
- Add stock and soy sauce, stir well and close the lid to cook.
- Final 5 minutes, add ‘tong fen’ and french beans and continue cooking.
