The zucchini pumpkin isn't cut in the picture, but cut it in half long and then cut it into 5mm thick fan shapes. Slice the green onion like it's in the picture.

Soft tofu stew should be made with soft tofu, but the tube-type soft tofu for marts these days is so soft that if you put it in the stew, only the water falls out and it's so crumbly that it's hard to recognize the shape. I always use soft tofu when I cook soft tofu stew because it has a proper shape and soft taste.

Preheat to medium heat in an earthen pot, add 3 spoons of sesame oil, 3 spoons of red pepper powder, and minced garlic and stir-fry quickly. Then the chili oil will go away. If the fire is too high or the time goes over, the pepper powder will burn quickly, so you have to set the timing well.

When the pepper powder is properly stir-fried, quickly add water again before the pepper powder burns. At this time, don't pour too much water again and boil only 1 cup of coffee cup later with moisture from seafood, vegetables, and soft tofu.

Add enough water to calm the seafood and boil it

Add soft tofu, pumpkin, and fresh vinegar and bring to a boil.

When the pumpkin is cooked to a certain extent, tap an egg. And season with soy sauce and salt. If it's seasoned again, you don't have to season it.

Add the chopped green onions, raise the leaves of the water parsley, remove from the heat, and eat the thick tofu stew. The soft tofu stew that's so appetizing is so lovely. You can taste soft tofu like this if you use soft tofu. The chili oil is not sold in the market, but it tastes better because it's roasted chili oil.