Cooking Steps

1. 

   Step1:Prepare the materials. Put five potatoes, but they are not big. Konjac should be bought into a block. Cut the onion for standby. It's the last one.

2. 

   Step2:Wash the burdock. Don't peel it. Cut it into 3mm thick slices. Blanch it in hot water. Remove the smell of earth. Set aside.

3. 

   Step3:Tear the konjac into bite sized pieces by hand. Rinse with warm water or blanch with hot water. Set aside.

4. 

   Step4:Cut cabbage into 8mm wide slices. Set aside.

5. 

   Step5:Japanese style tofu is also cut into pieces of appropriate size. Spare. This can be replaced by tofu bubbles.

6. 

   Step6:Cut the onion into 1cm wide pieces. Potatoes and carrots. Peel them. Cut the slices about 6 and 7mm wide. All the materials. Wash and cut them. Open fire and cook.

7. 

   Step7:Fire. Pour in sesame oil. Sesame oil is the key to this dish. Never use salad oil instead.

8. 

   Step8:Stir fry the meat first. Medium heat is OK.

9. 

   Step9:Then put the onions. Stir fry them.

10. 

    Step10:Stir fry until the onion is broken. Add potatoes, carrots and burdock. Stir well together.

11. 

    Step11:Add tofu and konjac. Continue to stir fry.

12. 

    Step12:Stir fry until the vegetables come out of the water a little. Heat the water to a proper amount. It's ok if you haven't eaten.

13. 

    Step13:Heat it up to water boil. Pour in all seasonings. Make sure miso is fully split. I used two kinds of miso. It's just a personal preference. Generally, one is OK.

14. 

    Step14:Finally, put in the cabbage.

15. 

    Step15:Cover the pot and simmer for about 30 minutes.

16. 

    Step16:Simmer until the ingredients are soft and rotten, then turn off the fire. Finally, pour some sesame oil on it, and you will be out of the pot.

17. 

    Step17:Sprinkle some more green onion when it's full, and you can eat it in full swing ~ sprinkle some chili powder when some people like it. It depends on your preference.