Fat Loss Excalibur
Directions
- 1Add 1 liter of water into a pot.
- 2Add 1 liter of water into a pot.
- 3Add 1 liter of water into a pot.
- 4Add 1 head of garlic (gojo-ed), 20g of fish sauce (or soy sauce), 5-6g of sea salt, and 1-2g of pepper.
- 5Add 1 head of garlic (gojo-ed), 20g of fish sauce (or soy sauce), 5-6g of sea salt, and 1-2g of pepper.
- 6Add 1 head of garlic (gojo-ed), 20g of fish sauce (or soy sauce), 5-6g of sea salt, and 1-2g of pepper.
- 7Add 20g honey to break down the meat enzymes.
- 8Add 20g honey to break down the meat enzymes.
- 9Add 20g honey to break down the meat enzymes.
- 10Add the lamb (or beef).
- 11Add the lamb (or beef).
- 12Add the lamb (or beef).
- 13Add the potatoes.
- 14Add the potatoes.
- 15Add the potatoes.
- 16Add a pinch of salt and 5g rice wine vinegar.
- 17Add a pinch of salt and 5g rice wine vinegar.
- 18Add a pinch of salt and 5g rice wine vinegar.
- 19Let it boil on low heat for 1-2 hours.
- 20Let it boil on low heat for 1-2 hours.
- 21Let it boil on low heat for 1-2 hours.
- 22Add the cabbage for the last 5-10 minutes before serving.
- 23Add the cabbage for the last 5-10 minutes before serving.
- 24Add the cabbage for the last 5-10 minutes before serving.
Ingredients
- 300 g diced lamb
- 300 g diced lamb
- 300 g diced lamb
- 300 g potato
- 300 g potato
- 300 g potato
- 300 g cabbage
- 300 g cabbage
- 300 g cabbage
- 1 liter water
- 1 liter water
- 1 liter water
- 1 head of garlic
- 1 head of garlic
- 1 head of garlic
- 20 g fish sauce
- 20 g fish sauce
- 20 g fish sauce
- 20 g soy sauce
- 20 g soy sauce
- 20 g soy sauce
- 5 g sea salt
- 5 g sea salt
- 5 g sea salt
- 1 g pepper
- 1 g pepper
- 1 g pepper
- 20 g honey
- 20 g honey
- 20 g honey
- 5 g rice wine vinegar
- 5 g rice wine vinegar
- 5 g rice wine vinegar
- 3 cardamon pods
- 3 cardamon pods
- 3 cardamon pods
- 2 bay leaves
- 2 bay leaves
- 2 bay leaves
Equipment
potknifecutting boardpanwooden spoonmeasuring cup