1. Three servings of miso soup, one medium casserole. Prepare all materials. Fat beef (a handful), crab sticks (4 sticks) thawed; shiitake mushrooms (7 pieces) soak in advance and cut into pieces; wash baby cabbage and enoki mushrooms, cut enoki mushroom roots; half old tofu, slice; scallion slices
2. Put cold water in the casserole (mostly half of the pot) and bring to a boil, add three spoons of miso (adjust the taste yourself), and bring to a boil (don’t put too much water, there will be water in the Chinese cabbage)
3. After boiling, put beef and crab sticks, then mushrooms; after cooking for a while, add baby cabbage and tofu (for those who like tofu to be tender, put it later), add salt, chili powder, chicken essence, etc. to taste material
4. After everything is set up, cook on medium heat for a while until the baby dishes are soft and rotten.
