1. Boil water in a pan, a few drops of cooking wine, put in the fat beef, rinse until the color changes, and then remove
2. Boil the enoki mushrooms in brine for 3 minutes, remove them, and spread them on the bottom of the bowl
3. Saute the minced garlic in a pot, add 2 tablespoons of yellow lantern chili sauce and sauté until fragrant, add appropriate amount of water to boil
4. Add 2 tablespoons of pumpkin puree and fat beef
5. Add 1 tablespoon of salt, 1 tablespoon of light soy sauce, half a tablespoon of white vinegar, 1 teaspoon of sugar to taste, mix well
6. Spread fat beef on top of enoki mushrooms, top with golden soup, and garnish with a little pepper
