Ingredients: 200g kimchi, 50g pork belly100g vermicelli.

Seasoning: tofu, green pepper, red pepper and chives, salt, chicken essence and vegetable oil.

working methods

Cut kimchi into 2cm long, slice pork belly, cut tofu into blocks with a thickness of 1cm, soak vermicelli in warm water until soft, and cut red pepper and shallot into sections for later use;

Put a little vegetable oil, hot oil and medium fire in the pot, and stir-fry the pork belly;

After the streaky pork is discolored, add the cut kimchi and continue to stir fry;

Stir-fry for about 2 minutes, add appropriate amount of warm water, and add appropriate amount of pickle soup;

After boiling, continue to cook for about 5 minutes, add tofu and vermicelli, continue to cook for 3-5 minutes, and add chicken essence and salt to taste;

Finally, add red green peppers and shallots and stir fry for a while.