Korean ham pickles soup
By VicentaLakin
Recipe Recommendations
- spicy cabbage appropriate amount
- sausage appropriate amount
- oil appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- whitebait juice appropriate amount
- soup appropriate amount
- chili noodles appropriate amount
- chili appropriate amount
- hot and sour
- cook
- half an hour
- simple
Steps for Korean ham pickles soup
1
If you think that the problem of 1237 can be solved by cutting the amount of rice water, you can go to the point where there should be salty sea belts in the country, but you don’t know what to call them。
2
Dry shrimp。
3
Clean water in the pot and sea-belt and dry shrimp for 10-20 minutes。
4
You can cut the cabbage when you're cooking。
5
THE INTESTINES ARE ALSO CUT OFF (IN CASE THE INTESTINES ARE FILLED WITH WATER IN A FEW MINUTES BEFORE THEY CAN BE KILLED FOR TOO LONG, OF COURSE, IF YOU FEEL FIT TO DO SO。
6
The oil in the pot put the cut cabbage in it with some pepper paste and fried to the taste of chili。
7
Scrambled cabbage is on fire for a while. The soup can be made with a small bag frozen in the fridge, and the next soup will save this step for other soups。
8
The spicy cabbage is then opened up with a proper amount of fresh soup ... (with no proper amount of rice)。
9
And put fresh sausages into boiling soup。
10
Garlic peppers can be cooked again with salt and salt and soup. The next step was to turn into hot cabbage and broccoli, and then some of the chickens came up without a finished map and forgot to film。