Tofu Kimchi Pot
by Mingyue Dance Tsing Yi
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Prepare materials. Wash the bean sprouts, soak the shiitake mushrooms, wash the kelp and cut into diamond-shaped sections, wash the celery and cut into small sections, and soak the shimeji mushrooms.
2. Cut kimchi into small pieces.
3. Heat the oil pan, add the meat slices and fry to get the oil
4. Add tofu and fry until golden brown on 2 sides, pick up and set aside.
5. Put chopped green onion and ginger into the pot and saute
6. Add celery and bean sprouts in turn
7. Add kimchi and stir fry to taste
8. Pour the rice water to boil.
9. Add kelp, shiitake mushrooms, shimeji mushrooms and continue to boil
10. Add 1 spoon of Korean-style soybean paste and 1 spoon of Korean-style chili paste.
11. Add the fried tofu and bamboo shoots
12. Cook for 30 minutes. Just season it.
Tips:1. The pork belly that I used instead of bacon.
2. Vegetables can be put as you like.
