Please prepare the broth again first.
I put in kelp, Gandhi pori, and ground shrimp.
Please select the ingredients for the broth according to the ingredients and preferences.

These are refrigerator vegetables for tofu mushroom hot pot.
I collected vegetables to organize the refrigerator, and there are quite a lotHah!
First, wash the bean sprouts. Cut the bottom of the mushrooms, enoki mushrooms, and mandak mushrooms and wash them.

Cut the mushrooms in half lengthwise, thicken the onions, and longitudinal the green onions.

Cut zucchini into half-moon slices, green and red peppers diagonally, and cut tofu in half and thickly.

Add chili powder 3, sugar 1, ginger powder 0.3, cooking wine 1, soy sauce 2, salted shrimp

Combine 1 spoonful of minced garlic and a small amount of pepper.

When the vegetables and the sauce are done, spread the bean sprouts in a hot pot.

Put the vegetables around the bean sprouts

Place tofu round in center of pot and top with cheongyang red pepper and red pepper.

Place the prepared marinade round the edge of the tofu.

Pour about 1L of broth again. Vegetables produce a lot of water, so it's good to control the broth after it boils.

When the soup boils up, use a ladle to mix the sauce evenly and simmer over medium heat for 10 minutes.

Lastly, the lack of seasoning is made with soy sauce, fish sauce, and salt, and then turn off the heat to complete the light and spicy tofu mushroom hot pot.