1. Here is a family portrait of all the ingredients, at a glance, wash the enoki mushrooms and remove the roots, wash the shiitake mushrooms with a knife or thick slices, cut the tender tofu into thick slices, wash the bean sprouts, cut the luncheon meat into thick slices, cut the zucchini into thick slices, and cut the spicy cabbage into pieces. Dice green onion, slice garlic, mince shallot, and slice carrot.
2. Pour a tablespoon of edible oil in a pot and heat it over medium heat. Add garlic slices and stir fry until it is fragrant.
3. Add potato chips and scallion chunks and stir fry.
4. Stir-fry until the potatoes and spring onions are soft, then add the spicy cabbage and continue to fry.
5. After stir-frying, pour the rice-washing water into high heat and heat.
6. After boiling, add a spoonful of Korean hot sauce and stir well.
7. Add another teaspoon of salt.
8. Add bean sprouts
9. Put the luncheon meat, tofu, zucchini, shiitake mushrooms and enoki mushrooms in a good size, cover the pot and change it to slurping on medium heat for three minutes.
10. These are all easy-to-cook ingredients. I didn't turn the pot in order to take a good look. It was fine to use a wooden spatula to mix it a few times. I had to sprinkle carrot slices before it came out of the pot. The carrots I used to cut the vegetables into stars were also beautiful.
11. Sprinkle the chopped green onion after turning off the heat.
12. The beautiful kimchi pot is complete
13. It’s a magical tool for food, hot and sour appetizer, every time you eat more.
Tips:1. Because the luncheon meat was added, the pork belly was not added before. The normal kimchi pot should add some pork belly. Stir-fry the pork belly after the garlic cloves are fragrant. You can also add other ingredients according to your preferences.
2. When washing the rice, save the washing water for the soup base, if you don't leave it, you can add some water.
