Cooking Steps

1. 

   Step1:Slice pickled cabbage after rinsing. Soften beef slices at room temperature and sprinkle with a little raw meal. Slice onion and ginger. Slice garlic and peppe

2. 

   Step2:Boil the water over high heat. Blanch the beef slices until they are cut off. Remove and control to dry.

3. 

   Step3:Heat the oil in the wok to 50% heat. Stir the ginger, garlic and wild pepper. Add the pickled vegetables and stir fry. Add water, sugar, white pepper and white vinegar to boil. Remove the pickled vegetables and put them in the bottom of the soup plate.

4. 

   Step4:Put the Flammulina mushroom in the hot pot and scoop it out. Spread it on the pickles. Put the scalded beef slices into the soup. After boiling, pour the soup into the plate.

5. 

   Step5:In the last bowl, pour the Chaotianjiao and shallot into the bowl. Heat a small scoop of oil in a clean wok. Sprinkle it on the slices of chili and shallot when smoking