1. Cut tofu into pieces, enoki mushrooms into pieces, 50g spicy cabbage, Korean chili sauce
2. Narrow oil, add a spoonful of chili sauce, and stir-fry the spicy cabbage
3. Add appropriate amount of water, bring half a spoon of chicken broth to a boil, add the enoki mushroom section
4. After boiling again, add minced garlic and boil tofu
5. Add a spoonful of sharp sugar, a small amount of sesame oil, and enjoy
