STEP 1/7
Please make the soy bean paste sauce for seasoning first.
Add 1T of soybean paste, 1T of dark soy sauce, 3T of cooking wine, 1T of minced garlic, 1/2T of ginger, and a little pepper and mix well.
STEP 2/7
Cut the pork into appropriate sizes, poke it with a toothpick or point, and marinate it for about an hour with the prepared soybean paste sauce.
STEP 3/7
Cut the radish, green onion, and onion in moderation so that they will be spread on the floor.
STEP 4/7
Place the sliced radish in the pot first and put the onion on top.
STEP 5/7
Add marinated meat, green onions, a handful of garlic, and a slice of ginger. If the meat is thick, break about half a cup of water, and if the meat is thin, you don't need to add water.
At first, when it starts to boil over high heat, boil it for about 10 minutes, then lower it to medium and low for another 40 minutes.
STEP 6/7
Turn it over once in the middle, poke it with chopsticks, and if it doesn't bleed, boil it a little more, turn off the heat, and steam it.
STEP 7/7
It's more delicious just eating meat because it tastes better than boiling it in water.