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
Cooking Instructions
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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.
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Heat an appropriate amount of oil in a pot, add garlic slices and garlic sprouts and stir-fry until fragrant.
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Add the pork belly and stir-fry until it changes color.
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Add kimchi and stir-fry until fragrant.
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Stir-fry well.
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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.
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Bring to a boil and add enoki mushrooms.
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Finally, add the tofu and cook.
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Sprinkle green garlic sprouts out of the oven and drizzle some sesame oil to enhance the fragrance.
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