1. Cut the whole kimchi into small pieces, and be sure to have pure spicy cabbage, otherwise it will affect the taste of the soup.

2. Put the cut kimchi into the pot, not too hot, then put the oil, not too much oil, about 2 tablespoons, and then start stirring with chopsticks.

3. After the oil is stirred evenly, add the onion and onion. Onions can be a little more, but not too much, which will mask the taste of the soup.

4. When the kimchi is almost ripe, add water to determine the weight.

5. After the water is boiled, add chopped pork belly.

6. Wait until the meat is cooked. Because the amount of water added is different, the taste is different. Add more water to the salt, and then add salt when it is light.

Ok, the simple and delicious pickle soup is ready, hehe!

Materials:

A potato, an onion, a piece of tofu, a little bean sprouts, zucchini, pumpkin, a little beef, a little whitebait and a little red pepper (sliced and seeded).

* Reference materials: mushrooms (put them immediately after the water is boiled) and shellfish (1). Soak the shells in salt water and put them in the dark for 3-4 hours, let the shells spit out mud, and then wash them. 2. Pour 4 cups of water and shells into the pot and cook. When the water boils, put the shell soup in. )*

Seasoning:

A spoonful of Korean soy sauce, a spoonful of hot sauce and salt.

Method:

1 Take a Korean stone pot and add water to boil it.

Slice potatoes, tofu, pumpkins, zucchini and onions. Boil the water, only potatoes.

3 Slice beef, add appropriate amount of meat sauce and stir-fry until cooked. Put the cooked beef and all the ingredients (except onion and red pepper) into a stone pot and add the required seasoning.

(The practice of meat sauce: 65438+ 0 spoon of soy sauce and sugar each; 2 teaspoons chopped onion; Garlic powder 1 teaspoon; 1 teaspoon of sesame oil and salt respectively; A small amount of tamarind pepper)

Season with salt, add onions and peppers, and take out.

5 with rice, eat.