2, the meat washed and cut into thin slices, tender tofu cut into pieces, Korean spicy cabbage cut into pieces; mushrooms squeezed dry and cut into strips; green onions to remove the head and tail washed, cut into thin julienne.
3, boil half a pot of water, add 1 tablespoon of salt, pour in the tender tofu pieces and gently stir, blanch for 1 minute, then remove and drain.
4. Heat 1 tablespoon of oil, pour in the pork and stir-fry over medium-low heat until the oil is released, and when it turns golden brown, lift up the pork and pour out the remaining oil.
5. Add 1 tablespoon of oil and sauté the mushrooms and cabbage until fragrant, then stir in the chicken broth.
6: Pour in the sliced pork, add 1 tablespoon of soy sauce to taste, cover with a lid and cook over medium heat for 5 minutes.
7: Pour in the tofu and stir gently. Cook over medium heat until boiling, then sprinkle with green onion.