Beef Rolls
1.
Wash the salamander, put it in boiling water and boil for 1 minute, take it out and rinse with cold water, soak it in clean water for 6 hours and then take it out;
2.
Wash the kale, peel off the old skin, slices 0.2 cm thick;
3.
Rinse enoki mushrooms in boiling water and boil for 3 minutes. Take out and cool with water; add 5 grams of salt and 15 grams of wet starch.
4.
Wrap 6 grams of Flammulina velutipes and 15 grams of samphire with beef slices and roll them into rolls, and stick 5 grams of wet starch on the seal.
5.
Put salad oil in the pot. When it is 50% hot, put the beef rolls on low heat and slide for 2 minutes. After removing them, put them into the pot one by one;
6.
Put the kale slices in boiling water, add 2 grams of salt and boil for 1 minute, take them out to cool, and place them between beef rolls at intervals.
7.
Put chicken broth in the pot, add Meijixian soy sauce, fish sauce and bring to a boil. Add 8 grams of salt and chicken powder for seasoning. Sprinkle on the beef rolls, sprinkle onion, ginger, and red pepper before adding. Simmer the lid on low heat for 3 minutes until the soup boils, and serve.
