Ingredients: pork tenderloin (beef tenderloin) (90g), tofu (200g), watermelon (1), potato (1), Flammulina velutipes (appropriate amount), crab-flavored mushroom (appropriate amount), green pepper (appropriate amount) and green onion (65430).

Seasoning: Chili powder (1 tsp), korean chili sauce (1 tsp), Korean soy sauce (3 tsp), rice washing water (appropriate amount), dried mushrooms (3 tsp), soy sauce (1 2 tsp) and chopped green onion (1tsp).

1. After washing rice, add a proper amount of water, rub your hands until the water turns milky white, and pour off the water for later use;

2. Cut the tofu into small pieces 1cm square, soak in light salt water for 15 minutes, and drain the water for later use;

3. Cut the pork tenderloin into wide shreds, add the soaked mushrooms and all the cured meat materials, grab and mix evenly, and marinate for 15 minutes;

4, diced melon;

5, diced potatoes;

6. Wash and drain the fresh mushrooms for later use;

7. Cut green onions and green peppers into small pieces;

8, from the pot, add a little cooking oil, add marinated shredded pork and shredded mushroom and stir-fry until the shredded pork turns white and fragrant;

9. Add rice washing water;

10, adding soy sauce and Chili sauce at the same time;

1 1, and potatoes at the same time;

12, stir while cooking until the sauce is completely melted;

13. Cook the potatoes until they are half cooked, about 4 or 5 minutes;

14. Add tofu and watermelon at the same time;

15, after boiling again, add Chili powder, turn to low heat and slowly cook the flavor of soy sauce until the tofu begins to float;

16, adding fresh mushrooms such as Flammulina velutipes;

17, after boiling again, add onion and pepper;

18, stir well and boil.