1. A bag of soaked seaweed shreds and potato flour.
2. Cut tomatoes into small pieces.
3. Washed enoki mushrooms, soybean sprouts, and Chinese cabbage.
4. Heat an appropriate amount of oil in a pot, stir fry the pepper and garlic slices until fragrant.
5. Add soybean sprouts and stir fry a few times.
6. Appropriate amount of boiling water.
7. Boil open into the kelp shreds.
8. Add shredded kelp, enoki mushrooms, tomatoes, and cabbage to a boil.
9. Add potato flour and boil until dispersed.
10. An appropriate amount of pepper powder.
11. Homemade red chili oil.
12. Season with appropriate amount of salt and chicken essence, stir well and turn off the heat.
13. Sprinkle with chopped coriander in a bowl.
14. Finished product.
15. Finished product.
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