It is a deep poisoning in Japan and South Korea. . . Good friends have studied in Korea before, so we have cultivated a large number of foodies who love Korean food deeply. . . Kimchi is the most representative food in Korea. There are many kinds of kimchi in Korea. I personally like their radish kimchi in addition to this Chinese cabbage. The yellow one was eaten in Korea before. I haven't found the taste of dry and sour in the country. It is delicious! As for this cabbage kimchi, if you buy it in China, you can buy it from a bigger supermarket in Zongjiafu. The taste is quite authentic. In fact, I think that Chinese cabbage kimchi with white rice is delicious. I am very good at raising it. . . I recently fell in love with this small pot of my family, so I love to make soups and soups. So I created this kimchi bean curd soup. This is super simple. I think you will cook this dish. Come on practice~~~
Prepare all raw materials: pork belly slices
Kimchi slice spare
The north tofu is cut into pieces for use.
The mushroom is washed and used.
Pour some oil into the pot and add the pork belly.
Add the onion and stir fry.
Add kimchi and stir fry.
Add a spoonful of chili sauce and pour in water.
After the water is boiled, turn to a small fire, add the mushroom, and cook for another ten minutes or so.rEat out of the pot~~
I wish everyone a good appetite (:
Sani Tips: This dish may seem like a lot of steps, but it’s really good. Put all the ingredients into the pot and stir fry and add water. The kimchi itself has a salty taste, and the chili sauce is also salty. The lightness that Sanni wants to eat does not put salt. At the end of the pot, you can add salt according to your own situation.