1. Prepare the right amount of vegetables according to the number of people.
2. Slice konjac tofu, shiitake mushrooms, and chop sour pickles.
3. The konjac tofu is blanched, then picked up for later use.
4. Stir-fry sour pickles with 1 tbsp oil.
5. Add the Shiitake mushrooms and stir-fry until cooked (Note: If the Shiitake mushrooms are sticky, you can add a little water and stir fry)
6. Add konjac tofu, appropriate amount of salt, and mix well to start the pot.
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