Kimchi Tofu Soup
1.
Prepare the ingredients, cut green peppers into circles, slice carrots, and mince the green onion, ginger, and garlic. I didn't buy fresh shrimps so I used shrimps.
2.
Wash the bean sprouts enoki mushroom and set aside.
3.
Put the bottom oil in the pan, stir-fry the pork belly and wait for the color to break off.
4.
Add green onion, ginger, garlic and continue to stir fry.
5.
Then add the spicy cabbage and stir fry together.
6.
Add boiling water and continue to boil. Don't add too much water, so that the soup is not thick and tastes good.
7.
After boiling, add a spoonful of soybean paste.
8.
A spoon and a half of Korean hot sauce. Then taste the taste and adjust appropriately.
9.
At this time, the taste may be relatively weak, and then add white pepper, salt, and sugar. At this time the taste began to gradually thicken.
10.
After adjusting the taste, add enoki mushrooms, bean sprouts and carrot slices.
11.
Then add green pepper and shrimp.
12.
Then add the internal fat tofu and cook for seven or eight minutes. The color will gradually turn red soup.
13.
Add the chicken essence and season it to the pan. Kimchi soup in the sun, I like it very much.
Tips:
1. Different tastes and different degrees of fermentation of kimchi, it is recommended to try to adjust the amount when making it. 2. The side dishes are not in accordance with any standards, they are all ready-made and improved by their own homes, which are purely homemade.
