First, soak the tree ear mushrooms in hot water If it gets soggy like seaweed, the amount is more than five times, so please refer to it I was called a lot for other purposes

Shred cabbage leaves only on the stem, shred carrots, chives, wood ear mushrooms, and beef. Boil the glass noodles and rinse them in cold water

Put oil on a heated pan and stir-fry cabbage, carrot, chives, white part, and beef in order... Add glass noodles and green onion leaves and stir-fry them Add salt, pepper, and rice wine to add flavor to the beef, and then add perilla oil at the end to make the Japanese japchae complete

Blanch the square frozen fat in boiling water It's to remove oil and other additives Rinse them in cold water, place them on the palm of your hand, press them down, and remove the moisture...
Cut one side to put in the filling I don't have a picture, but I even blanched chives to tie the fried tofu bag

Add the ingredients above to the fried tofu and tie it with chives. I made it like this and kept it frozen If you put it in a variety of hot pot That's great

I'll make broth. Boil radish in cold water (If you use anchovy broth, boil it with anchovies from the beginning) When radish is cooked well, add cuts to shiitake, kelp, dried red pepper, and Cheongyang red pepper and boil it Turn off the heat, add a handful of katsuobushi, boil it for about 5 minutes, and strain it through a sieve...

Put soy sauce, salt, and rice wine into the filtered broth and season it to prepare the broth

While the broth is ready, blanch the fish cake in boiling water to remove the additives and rinse it in cold water

Put each type of fish cake on a skewer, put it in a pot, decorate it with fried tofu bag, kelp, radish, shiitake, etc...If you boil it on the spot, a skewer pot that you're not envious of is completed