Pickled Cabbage Seafood SoupTofuIngredients for the soup: 200g of tofu, 100g of five-spice meat, 8 prawns, 2 squid, spicy, 1 small cabbage, Korean chili paste 1 tablespoon, mushrooms 100g, a little cooking wine, one piece of green onionFive-spice meat100gSquid2 piecesSpicyCabbageKoreanChili pasteMushroomsA little cooking wine, one piece of green onion

Pickled Cabbage Seafood SoupTofu soup recipePreparation:

1. Wash the squid and remove its skin, cut off the prawns' legs and clean out their veins, slice the spicy cabbage.

2. Cut the squid into pieces, select a corner and make 45-degree diagonal cuts to about half the thickness of the squid, with a distance of 3 millimeters between each cut.

3. Then turn the squid in another direction and make similar cuts so that the surface of the squid appears in a diamond grid pattern.

4. Divide the squid pieces into small ones for later use.Food Network

5. Cut the five-spice meat into thin slices for later use.

6. Boil some water, add chopped tofu and cook until boiling, then remove it to a bowl.

7. Boil the water again, add a little cooking wine, then put in the squid, curling them up after they're done, and remove them from the pot to drain.

8. Heat a wok or pan, add a small amount of oil, then cook the five-spice meat over low heat until it releases its fat, and add a little cooking wine around the edge of the pan.

9. Add the sliced spicy cabbage and stir-fry until fragrant.

10. Pour in some rinsing water (or clear water) and bring to a boil.

11. Then add the tofu, mix with the soup, then putChili pasteinto a soup spoon, first dilute it with the soup, then pour it into the pot.

12. Add prawns and mushrooms, cut green onions diagonally, and cook for 2 minutes until boiling.Food Network

13. Put in the squid rolls and cook until boiling again.

14. Pour all the cooked ingredients and soup into a smallSandpotor soup potBraising potCasserole for serving, keeping it warm.