Cooking Steps

1. 

   Step1:Prepare 300g fat cattle, wash all vegetables and drain. Six mushrooms (the top of the mushroom is cut with a cross knife to look good, or not), 200g Flammulina mushroom (you can add other mushrooms according to your own preferences), a piece of tofu, 100g spicy cabbage, 2 spoons of Korean chili sauce, 1 thick soup treasure (none of which is not allowed), and a proper amount of minced onion, coriander, small sharp pepper, small rice pepper and garlic clove.

2. 

   Step2:Take a casserole (if there is no casserole, please use other casserole instead. The casserole will taste better). Add some water to the casserole (it's better to use high soup). Boil the water into the thick Tangbao (no need to put the thick Tangbao if you use high soup). Then add the spicy cabbage, 2 scoops of Korean chili sauce and the chopped garlic to boil.

3. 

   Step3:Add mushrooms and cook for about 20 minutes.

4. 

   Step4:Put the Flammulina mushroom and tofu into the pot, then put the scallion into the pot. Cook for about 10 minutes.

5. 

   Step5:Put in the fat cattle and cook until they are well done. Add some soy sauce and salt to taste.

6. 

   Step6:Chop up the green pepper and millet pepper and sprinkle them into the pot (if you don't eat too spicy, don't put the green pepper and millet pepper). Put on the coriander. Turn off the heat and start the pot.

7. 

   Step7:Sprinkle with Scallion after cooking. The fat cow is wrapped by the fragrant mushroom soup. The fat cow is tender and juicy after one bite. It's a little spicy. The lips and teeth are fragrant. It's super delicious. Those who like to eat fat cattle will learn soon.

8. 

   Step8:Another finished drawing.