Korean pickle tofu pot
By VicentaLakin
Recipe Recommendations
- pork belly 150 grams
- Korean kimchi 200 grams
- tofu 250 grams
- onion one
- potatoes one
- vermicelli 50 grams
- garlic slices appropriate amount
- green onion appropriate amount
- ginger slices appropriate amount
- oil appropriate amount
- pepper appropriate amount
- salt appropriate amount
- hot and sour
- cook
- ten minutes
- ordinary
Steps for Korean pickle tofu pot
1
Prepare the material, cut the bouquets, cut the onions, cut the tofu slices, crushed the garlic into a piece, sliced the ginger slices, slashed the little bits, covered the fans, and cut the pickles if they were the whole tree
2
Pour a bit of oil, heat it, and then add garlic paste, ginger chips, onions, fried incense
3
I'll put it in five flowers until the fat is out
4
And then it goes down to onion silk, and it goes on cooking
5
Join the pickles, continue to fry and spread their scent
6
Add potato chips, and then a powdered bar with tofu on it
7
(b) Inflow a proper amount of water (if any) and cover the pan and burn it and turn it into a small kettle for 10-15 minutes
8
Finally, some salt, oil, and other spices
9
Turn off the fire and put the tofu code on it
10
Decorate it。