1. To handle squid, first cut the head and body of the squid, and then the body: cut from the back, remove the bones, clean the internal organs, tear off the black film, cut it from the back with a knife, there is a fish bone on the back, you can take it When you come out, you will find that there are intestines and poo inside the belly, leaving only the meat on the outside. Then tear off the black film on the outside of the body, change the knife, and cut into small pieces
2. Remove the shrimp head, black thread, peel, and wash. The ingredients are ready
3. Heat the wok, add a small amount of vegetable oil, put the thinly sliced pork belly in the oil, stir fry and pour a small amount of cooking wine along the side of the pot, then put in a small bowl of kimchi, stir fry until it is fragrant, add water
4. Blanch the squid with the knife
5. Add rice cake, Shin Ramen, luncheon meat, squid, and shrimp to the kimchi soup, cook for about 10 minutes, and put in the shredded bell peppers before serving, and then you can eat in a bowl.
