1. Ingredients preparation
2. Peel and slice ginger, slice garlic, and cut millet pepper into small pieces
3. Wash the enoki mushrooms, blanch them in boiling water, remove them and place them on the bottom of a deep bowl
4. Pour water in another pot, boil the water, add cooking wine, and quickly blanch the beef slices
5. Slightly roll it out and spread it on top of enoki mushrooms
6.
Turn on the power of the stove, adjust the fire power to the 8th gear, heat the pot, pour in the salad oil, saute the ginger and garlic slices in the hot oil, add the yellow lantern chili sauce and stir fry for a while
7. Boil the cooking wine and broth
8. Use a strainer to remove the bottom of the soup
9. Then add yellow lantern chili sauce, white sugar, salt to taste, and finally pour in white vinegar and turn off the heat
10. Pour the soup base into the bowl, and put rattan pepper and millet spicy section on the beef slices
11. Pour 8ml hot oil to increase fragrance
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