1. Prepare materials.
2. Slice the pumpkin and steam it in a pot.
3. Pour the steamed pumpkin into a puree for later use.
4. Put the enoki mushrooms in boiling water and blanch them.
5. Blanch the cooked enoki mushrooms, remove and drain the water, and place on the bottom of the bowl.
6. Add water, ginger slices, and green onions in a separate pot.
7. Add the beef slices and the cooking wine. Blanch until discoloration.
8. Then remove it and place it on top of enoki mushroom.
9. Prepare yellow lantern sauce.
10. Put oil in a wok and sauté the chives and ginger.
11. Add the yellow lantern chili sauce and stir well.
12. Add pumpkin puree and stir fry.
13. Add the broth, salt, bring to a boil, remove the green onion and ginger.
14. Use a mesh sieve to filter out the residue in the pot and discard it, and pour it into a bowl with beef and enoki mushrooms.
15. Sprinkle with green and red peppers and chives at the end.
Tips:1. Be sure to master the heat when blanching fat beef, don't take too long, the meat will get old.
2. The yellow lantern sauce must not be less, one is the color and the other is the taste.
3. The color of pumpkin puree is very close to that of yellow lantern chili sauce, the color is very beautiful, and it is not very spicy.
