Kimchi and Tofu Soup

1. Wash the purchased golden needle mushrooms by removing the roots.

2. Cut half of the internal fat tofu into small pieces.

3. Shredded onion, prepared Korean kimchi, I forgot to take a photo.

4. Put a spoonful of Korean chili sauce and chili powder in a bowl.

5. Cut pork into strips, add some soy sauce, marinate for 15 minutes, and starch with cornstarch.

6. Cut the scallions well.

7. Heat oil in the pot and add scallions to the pot until fragrant.

8. Pour in the marinated lean meat, stir fry until raw, and remove.

9. Add the remaining oil in the pot, stir fry with shredded onions until fragrant, and then add Korean kimchi.

10. Pour out the fragrant mixture and add some clean water.

11. Put in the prepared chili sauce and chili powder, and add a little soy sauce.

After boiling the water, add the stir fried meat and pour in tofu and shiitake mushrooms. Cook for 3 minutes.

13. You can add a little salt and finally add chicken essence out of the pot.

Sprinkle with scallions and pair with a bowl of rice.

15. You can start eating the delicious Korean tofu soup.