Practice and materials of sukiyaki cooking pot

Ingredients: 200g of fat beef, 200g of old tofu, Flammulina velutipes100g, Amorphophallus konjac100g, Chinese cabbage150g, chrysanthemum100g, half onion, 4 mushrooms, 8 carrots, 30g onion and butter.

Step 1: Prepare materials.

Step 2: Wash vegetables, cut tofu into thick slices, cut mushrooms with a knife, print carrots, tear small flowers on Flammulina velutipes, cut onions into sections, and cut onions into inches.

Step 3: Pour the soup into the bowl.

Step 4: Add clean water and stir evenly for later use.

Step 5: First, melt 10g butter with low fire and fry the tofu until golden brown.

Step 6: Melt the remaining butter and fry the fat beef until it is full.

Step 7: spread onions and onion segments on the bottom of the pot.

Step 8: Add vegetables, mushrooms, Flammulina velutipes, tofu, fat beef and shredded konjac.

Step 9: Pour in the sauce.

Step 10: Cover the pot and cook.