1. Cut tofu into cubes, slice garlic, cut green chili into small sections, wash chopped green onion and mushrooms. (Mushrooms are personal preference, it doesn’t matter if you put potatoes or bean sprouts)
2. The cabbage in my own field has grown old, so I boiled it in boiling water first, and cut the pork belly into thin slices (fat and thin meat is good). In the sauce soup restaurant in Yanji, there will be a few pieces of meat in the sauce soup.
3. When the oil is hot, stir-fry the sauce over medium-low heat and stir-fry the sauce well. No matter what pot you use, this step is the most important and must be done.
4. Then add tofu and stir fry for two minutes, add water and simmer.
5. When the soup is hot, add the pork belly, green pepper, chopped green onion, garlic slices, and mushrooms.
6. Add the red pepper noodles to the root personal taste, add the cabbage for ten minutes after the soup is boiled (more simmer will be better), and cook for another two minutes.
7. It's done, it's hurried, it's not beautiful, but it doesn't taste like that. No salt is added to make miso soup. If it feels weak, you can add some miso to the stew.
Tips:Green hot peppers, red pepper noodles, green onion, and soybean paste are essential condiments for Yanji sauce soup. You can put whatever you like in the main ingredient of the soup, but you must put these in this seasoning.
