1. Prepare raw materials.
2. Cut the pork belly into thin slices, cut the garlic sprouts and red pepper into sections diagonally, mince the ginger, and cut the dried chili into sections.
3. Put more oil in the pot and evenly sprinkle some salt along the side of the pot.
4. Cut the tofu into the shape you like (I cut the triangle) and spread it out in a pan for frying. Remember to keep turning the pot to avoid muddy bottom.
5. The tofu is fried to golden brown on both sides and served. The tofu I bought this time is very tender and not very well formed.
6. Stir-fry the pork belly in a pot with a medium-low heat in the bottom oil.
7. Add the cooking wine after the oil is out, add the pepper, ginger, and dried chili, and fry the aroma.
8. Add the bean paste and stir-fry over medium-low heat to get the red oil.
9. Pour in the fried tofu cubes, add the dark soy sauce, light soy sauce and stir fry.
10. Add red pepper and garlic after the tofu is colored.
11. Add the chicken essence and stir fry evenly before starting the pan.
12. Spread ginger slices and chives in the dry pot, if celery is better, you can also spread onions.
13. Transfer the fried tofu into a dry pot, add alcohol, and eat it as you stew.
![[korea National Soup] Dumpling Soup recipe](https://img.simplechinesefood.com/17/1725e1bb5f222e47d1e61af362581072.jpg)
