1:

1. Spicy cabbage: Choose slightly sour spicy cabbage and cut it into 4cm.

2. Pork: cut into 2cm.

3. Onion: cross-cut first, and then cut into 4cm.

4. first, put the oil in the pot and fry the pork. after the color of the pork changes, add the spicy cabbage and fry it together.

5. Then, after adding proper water, add sugar and pepper.

6. after the spicy cabbage is half cooked, add rice cake, onion, garlic, sesame oil, etc. and cook for a while.

method 2:

materials: 1 bowl of Korean spicy cabbage, 1 bowl of rice washing water (about 5ml), 1 medium-sized potato, 1 small onion, 1 handful of bean sprouts, 1 handful of Flammulina velutipes, 1 piece of tofu and 1 small piece of pork belly (beef is also acceptable).

seasoning: 1 small piece of green onion, 1 spoon of Chili powder, 1/2 spoon of sugar, 1 spoon of garlic paste, 1/2 spoon of ginger paste, 2 spoons of cooking wine, 1 spoon of sesame oil and 1 spoon of soy sauce.

Practice:

1. Peel the potatoes and slice them, shred the onions, slice the pork belly, cut the pickles into 1 bite, and obliquely cut the green onions into sections for later use.

2. Add garlic paste, ginger paste, cooking wine, sesame oil, sugar and Chili powder into the pork belly slices and marinate for 1 minutes.

3. Pour a little sesame oil into the earthenware pot, then add the marinated pork belly slices and fry them on low fire until they change color, and then add shredded onion and pickles and stir fry for 2 minutes.

4. pour rice washing water into the pot, turn to high heat, and then add soy sauce.

5. Put potato chips in a pot and cook for 2 minutes, then add bean sprouts, tofu and Flammulina velutipes in turn and cook until boiling.

6. Finally, put the chopped shallots in the pot and cook them to taste.

Intimate suggestion:

1. Korean kimchi soup changes a lot. Adding different materials will change all kinds of fresh tastes, and the methods are similar. Pork belly, beef or chicken can be used as meat, and kimchi seafood soup can be made by adding seafood.

2. Korean kimchi is fermented for a long time and tastes better than sour kimchi.

3. The soup made with rice washing water will be thick. When steaming rice, wash the rice gently with water for the first time and pour it out, and then the washed water can be left.