1. Cut the tender tofu and onion for later use. Cut the tofu into half for easy flavor. Wash the mushrooms and set aside.
2. You can fry fat beef directly in a purple casserole. Heat oil, add fat beef, 2/3 spring onion, onion, a little Korean kimchi and stir fry until the meat is cooked.
3. Add water, wait for the water to boil, add garlic and remove the unexpected mushrooms from Flammulina velutipes. Add appropriate amount of Korean kimchi, about 3 tablespoons of Korean hot sauce, appropriate amount of salt and soy sauce, and a little MSG.
4. After cooking for about 20 minutes, it tastes salty and light, and finally add enoki mushrooms. Those who like to eat tomatoes can add tomatoes to it to make the taste fresher.
5. Cook for another 10 minutes, taste the saltiness of the dish, if you can, you can get it out of the pot.
Tips:When adding seasonings, I will continue to taste salty and fresh until I am satisfied, and then cook for a while to make the soup more flavorful.
