Ingredients: pickle 200g, pork belly 100g, vermicelli 50g.

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

method of work

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

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

After the streaky pork changes color, 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 and green peppers and shallots and stir-fry for a while.