STEP 1/11
Remove the bottom of the oyster mushrooms and tear them apart. Remove the bottom of the enoki mushroom and divide it into two parts.
STEP 2/11
Dried shiitake mushrooms are soaked with a little sugar in lukewarm water. If you add sugar, it will soak quickly. You can soak it until it's soft
STEP 3/11
Sieve soft tofu to remove the guard.
STEP 4/11
Cut the cheongyang pepper and red pepper in circles
STEP 5/11
Pour 4 cups of water into an earthen pot with a paper cup, add 1 anchovy kelp pack, and boil for 10 minutes. Even if you don't boil it for a long time, the broth comes out well with the commercial anchovy kelp pack.
STEP 6/11
The clear and deep anchovy broth is done. Take out the kelp pack.
STEP 7/11
Add soft tofu, oyster mushroom, and soaked shiitake mushroom
STEP 8/11
Scoop the broth with half a tablespoon of perilla powder and glutinous rice powder in an earthen pot and fold it well,
STEP 9/11
Pour perilla seed broth and boil it and season it with 1 tablespoon of soy sauce.
STEP 10/11
Add 2 teaspoons of salt. Add enoki mushrooms and peppers at the end
STEP 11/11
It's better not to boil enoki mushrooms for a long time