1. Pickled vegetables (canned optional) are washed and chopped. Drain the tofu and cut into pieces. Washing mussels and soaking in warm water;

2, put a little cooking oil in the pot to heat, then add chopped green onion and stir fry, add pickles and mussels and stir fry for a while;

3. Add tofu, stir fry carefully for a while, add appropriate amount of broth (or clear water) to boil, and then simmer for about 15 minutes;

4, add the right amount of salt to taste, you can go out of the pot. Kimchi itself is salty.