1. Soak cowpea and pepper and cut into sections. Soak radish and dice. Soak the purchased konjac in cold water.
2. Cut the konjac into cubes and cook under cold water. Add a pinch of salt. Boil the water and harden the konjac, remove and drain for later use.
3. Put an appropriate amount of oil in the pot, add pepper, pickled pepper, soaked radish, soaked cowpea and sauté until the oil is hot.
4. After the ingredients are sautéed, add the konjac and stir-fry, add an appropriate amount of water, and just surpass the konjac. Turn to low heat and simmer for 5-8 minutes. Because there are green bamboo shoots at home, I added a little green bamboo shoots on a temporary basis.
5. When the soup is almost dry, thicken the pot and sprinkle with chopped green onion.
