Cooking Steps

1. 

   Step1:Cut tofu into 3 × 3cm wide cubes. Slice cantaloupe. Slice pepper obliquely. Slice mushroom. (beef can be sliced with sirloin / hind legs, etc. Beef in this step is beef slices

2. 

   Step2:Put beef and mushroom into daxida seasoning powder, pepper powder, salt and sesame oil and mix them for seasoning (daxida seasoning powder is the seasoning commonly used by Korean people. Its function is similar to monosodium glutamate. Because I feel thirsty after eating monosodium glutamate, I use two drops of oyster sauce instead. The condiment that likes to eat the original flavor can be ignored.)

3. 

   Step3:Put the beef and mushrooms in the ragotini stew and stir fry. Put in the garlic slices and stir fry for 1 minute.

4. 

   Step4:Add rice washing water and mushroom water (the water for soaking mushroom is a very good seasoning. It has the fresh taste of mushroom) and mix in Korean sauce. Stir well and cover for stewing for 10 minutes. This is the Korean sauce I brought back from my hometown Yanbian. It smells stinky. But only this kind of sauce can convey the real taste of soy sauce soup. If it's hard to find, try Korean sauce.

5. 

   Step5:Then put in tofu, mushroom, chili slice and bean sprout successively and cook for 2 minute

6. 

   Step6:Then put in the chili powder. Stir well. Season with a little sugar.

7. 

   Step7:Add the fillet and cook for 1 minut

8. 

   Step8:Finally, put on the chopped green onion. Turn off the heat and get out of the pot.

9. 

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