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[Spicy pork stew]
1. Cut about 500-600g of pork leg meat into bite-sized pieces.
2. Slice 2 potatoes flat, cut 1/2 onion into squares, and cut 1/2 zucchini in half and slice flat.
3. Chop 1 green onion diagonally, finely chop 2 Cheongyang peppers, and cut 1 red pepper diagonally.
4. Heat oil in a pot, add 1 tablespoon of red pepper powder and 3 tablespoons of red pepper paste, and fry over low heat for about 1 minute.
5. Add the sliced pork and cook until the meat is cooked to some extent.
6. Add 5 cups of rice water, add sliced potatoes, pumpkin, and onion, and boil over medium heat for about 10 more minutes.
7. Add 2 tablespoons of fish sauce, 1 tablespoon of garlic, sliced green onion, and Cheongyang pepper and boil a little more.
[Simmered tofu and radish]
1. Cut 1 medium radish into thick pieces.
2. Slice 1/2 onion and slice 1 green onion diagonally.
3. Cut one large head of tofu in half and slice it thickly.
4. Put oil in a pan, fry the tofu until golden brown on both sides and set aside.
5. Make the seasoning (5 tablespoons soy sauce, 2 tablespoons fish sauce, 1 tablespoon sugar, 1 tablespoon garlic, 2 tablespoons red pepper powder, 1 tablespoon oyster sauce, 1 tablespoon sesame oil, a little pepper, 1 tablespoon red pepper paste)
6. Place radishes in a pot and add half of the seasoning sauce.
7. Place the sliced onion on top and pour 3 cups of water. When it boils, reduce the heat to medium and simmer for about 15 minutes.
8. Spread the fried tofu on top and add the remaining seasoning sauce to the tofu.
9. Boil over medium-low heat for about 15 minutes, pouring the soup over with a spoon.
10. Add the sliced green onions and boil a little more to finish.
[Spicy pollack roe]
1. Put 4-5 salted pollack roe in a bowl and cut it into small pieces with scissors.
2. Add 2 chopped chives and 1 chopped Cheongyang pepper here.
3. Add 0.5 tablespoons of garlic, 2 tablespoons of sesame oil, 1 tablespoon of sesame seeds, and 0.3 tablespoons of red pepper powder and mix to complete.