Kimchi tofu pot

Feel free to make, delicious next meal~ There is no special fixed amount, you can adjust it yourself. I don't care how much kimchi I put in it, it's about half a bowl of small ~ estimated to be about 150g (・∀・(・∀・(・∀・*)

Ingredients

Kimchi

Tendertofu 1 nub

Enokimushroom 1 handful

Garlicsprouts 2 root

Porkbelly 100g

Koreanchilisauce 1 spoon

Garlic 2 petal

Cooking Instructions

Wash and drain the enoki mushrooms, cut the tofu into small pieces, cut the pork belly into thin slices, cut the garlic sprouts into sections, and slice the garlic.
Heat an appropriate amount of oil in a pot, add garlic slices and garlic sprouts and stir-fry until fragrant.
Add the pork belly and stir-fry until it changes color.
Add kimchi and stir-fry until fragrant.
Stir-fry well.
Pour in an appropriate amount of water, add the Korean chili paste and stir well. Add salt and sugar chicken essence in advance to taste.
Bring to a boil and add enoki mushrooms.
Finally, add the tofu and cook.
Sprinkle green garlic sprouts out of the oven and drizzle some sesame oil to enhance the fragrance.