1. Wash the shrimps and remove the shrimp threads and brains; wash the squid and cut into sections; slice the pork belly and set aside.
2. Wash the enoki mushrooms and drain; slice the tofu in an appropriate amount; cut the spicy cabbage into sections and prepare.
3. Finely chop garlic and shred ginger.
4. After the pan is heated, add the salad oil, add the pork belly and stir fry first. When the pork belly begins to turn golden, add ginger and garlic and stir fry.
5. Add spicy cabbage, add two tablespoons of Korean hot sauce, add squid, and continue to stir fry.
6. After frying the aroma, add about 250 grams of warm water, a little salt, and boil on high heat.
7. When it boils, turn to medium heat and add enoki mushrooms for about 5 minutes.
8. For 2 minutes, add southern tofu and fresh shrimp.
9. After the shrimp changes color, they can be out of the pot, put in the casserole and eat.
Tips:Finally, put the tofu and shrimps, do not take too long, otherwise the taste will not be good when they are cooked. This is a salty, sour and spicy flavor, you can add some sugar to it according to the taste.
