Onions 1/4
Oil 1 5ml, salt, chicken essence1g, water 750ml.
Practice of Korean kimchi tofu soup
Cut kimchi into 2cm pieces, wash pork belly and slice, cut tofu into 1cm thick pieces, soak vermicelli in warm water until soft, and obliquely cut red green pepper and onion for later use.
Pour some oil into the pot. When the oil is hot, stir-fry the pork belly with medium heat.
After the streaky pork is discolored, add the cut kimchi and continue to stir fry.
Stir-fry for about 2 minutes, then pour in some warm water.
Then pour in a proper amount of pickled vegetable soup.
After boiling, continue to cook for about 5 minutes, add tofu and vermicelli, continue to cook for 3-5 minutes, and then add beef powder (or chicken essence) and salt.
Finally, add red green pepper and onion.