Easiest Way to Prepare Yummy Tagine-Steamed Ginger and Onion for Colds

Tagine-Steamed Ginger and Onion for Colds.

You can cook Tagine-Steamed Ginger and Onion for Colds using 10 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Tagine-Steamed Ginger and Onion for Colds

1. It's 2 of pieces Ginger.
2. Prepare 1 stalk of Green onions.
3. Prepare 1/2 bag of Bean sprouts.
4. Prepare 2 of leaves Chinese cabbage.
5. Prepare 3 slice of Pork belly (thinly sliced).
6. It's 1 tbsp of Sake.
7. You need 70 ml of Water.
8. It's 1 of Ponzu.
9. You need 1 of Daikon Radish (for the ponzu).
10. It's 1 of Cayenne Pepper Powder (for the ponzu).

Tagine-Steamed Ginger and Onion for Colds instructions

1. Julienne the ginger, thinly slice the green onions diagonally. Cut the green tops of the leek into small pieces to garnish the ponzu sauce. Chop the Chinese cabbage into easy to eat pieces..
2. Quickly wash the bean sprouts, let the daikon radish absorb the ponzu sauce, and cut each slice of pork into 3 pieces..
3. Put the Chinese cabbage and bean sprouts into the tagine pot. If you don't have a tagine pot, a regular earthenware pot is fine..
4. Layer the pork on top. It looks nice when the middle is raised higher than the sides!.
5. On top, put in the onion until you feel like there's too much. Then add the ginger. The ginger and green onion really make this hot pot delicious..
6. Add the sake and water, cover with a lid, and cook on low to medium heat..
7. When the pork has cooked through, it's ready! Dip it in ponzu and enjoy..
8. In our house, we put grated daikon radish, chopped onion, and cayenne pepper into our ponzu sauce..