STEP 1/12
Tear oyster mushrooms, cut pogo mushrooms, onion peppers, and green onions
Rinse cabbage leaves or stems
STEP 2/12
The fried tofu is big, so I cut it in half If it's small, you can use it as they are
STEP 3/12
When the water boils in the pot, add the fried tofu, stir it, blanch it slightly, rinse it in cold water, and remove the water
STEP 4/12
Cut the cabbage kimchi into the right length and prepare a string When the water parsley is ready, you can put it in hot water and use it
STEP 5/12
If you open the middle of the blanched fried tofu, a pocket is made
STEP 6/12
Put half of the filling in the fried tofu pocket If you put in a lot, it doesn't tie well
STEP 7/12
Put in the filling and tie it with cabbage kimchi
STEP 8/12
You have to control the strength when you tie it so that it doesn't boil and you can tie it well
If you push the tied string inside, it's neatly organized
STEP 9/12
Boil 4 cups of anchovy and kelp stock in a pot, and then strain garlic through a sieve If you strain the garlic through a sieve, the soup becomes clean
Season it with soy sauce and salt
STEP 10/12
Boil dumpling, fried tofu, dumpling, mushroom, onion, green onion, and boil it
STEP 11/12
I put the fried tofu bag in a hot pot and garnish the crown daisy
STEP 12/12
Fried tofu pouch dumpling hot pot is complete