Traditional practice of beef sukiyaki pot

1, 60 grams of sirloin beef, 4 slices of onion rings, a few slices of green garlic, 2 slices of carrots, 20 grams of Chinese cabbage, 2 slices of Qingjiang cuisine, a few mushrooms, a handful of Flammulina velutipes, several mushrooms, 2 Pleurotus eryngii, 2 quail eggs, 30 grams of winter flour, 2 boiled tofu and eggs 1.

2. Sauce: 500 cc of Lin Wei, 400c.c of soy sauce, 500 cc of sake, 200c.c of kelp broth and 20-25 g of sugar.

3, the practice of sauce: 400c.c soy sauce with 500 C.C sake, 500 C.C Lin Wei, 20-25 grams of sugar, 200c.c Japanese-style Kunbu broth.

4. Heat the pan with 1 tbsp lard and saute the onion rings.

5, add green garlic oblique slices and stir fry.

6. Add 60 grams of sirloin beef and stir fry together.

7. After the beef changes color, you can add the prepared sauce.

8. Add Qingjiangcai, Agaricus bisporus, Lentinus edodes, Flammulina velutipes, Pleurotus eryngii, Chinese cabbage, carrots and quail eggs.

9. When the vegetables are soft, pour in the remaining sauce.

10, wait until the soup is boiled, then add winter flour and tofu.

1 1, and can be eaten after boiling again.