Korean Kimchi Soup
1.
Finely chop the onion, shallots, and garlic. Cut half of the kimchi into small pieces. A bowl of rice water is ready.
2.
Seasoning sauce: Take a bowl, add half a spoon of chili noodles, half a spoon of white sesame seeds, half a spoon of minced garlic, 1 spoon of minced shallots, 2 spoons of minced onions, then add half a spoon of Japanese soy sauce, 1 spoon of chili sauce, 1 Spoon sake, and a small amount of salt, stir well.
3.
Remove the middle sac of zucchini and cut into 5 cm long strips. Northern tofu slices. Cut off the roots of the crab-flavored mushrooms and wash them.
4.
Wash the pork belly and cut into thin slices. Grab it with a small amount of salt and white pepper.
5.
Pour 1 tablespoon of sesame oil into the wok. When the wok is hot, add the pork belly and stir fry.
6.
When the oil is fried, the meat becomes a little bit dry and yellow, and it is served.
7.
Place the spicy cabbage evenly on the bottom of the stone pot,
8.
Put on the pork belly slices.
9.
Finally, top the zucchini, crab mushrooms and northern tofu.
10.
Pour the mixed sauce on the dish.
11.
Scoop a spoonful of kimchi juice and pour it in the rice water.
12.
Put the stone pot on the fire and bring it to a boil. Turn to low heat and simmer for 20 minutes.
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