Tianmianjiang - Chinese sweet bean and flour sauce
Cut the meat into bite-sized pieces and set aside. Cut and discard the hard lower part of the garlic shoots, and cut the rest into 5 cm long pieces. Cut the onion into 1 cm wide pieces.
Heat some oil in a frying pan and cook the garlic shoots, onion, and garlic until soft. Transfer to a plate and set aside.
Add the pork to the same frying pan you used for the vegetables. Once the meat has changed color add the vegetables from step 2 and cook well.
Add your flavoring ingredients that you prepared beforehand, and mix the entire thing well to develop the flavor and its finished.
Note - Since cooking the garlic shoots together with the onion sometimes results in them being hard, you can boil them first before cooking them.
Story Behind this Recipe
In the transition from summer heat to cool weather, don't you find that your summer doldrums catch up to you all at once? At that time it's best to eat something with plenty of nutrients!! This is good as a side dish, or can be served over rice as a donburi. That's what I thought of when making this.
I used pork belly for shabu-shabu so that our kids could eat this easily, but you can use regular thin-cut pork belly. You can add some carrots for some more color. When making this for adults you can add some doubanjiang. This is also delicious as a donburi served with a soft poached egg.