1. Cut the sirloin into large pieces, blanch them in boiling water to remove impurities, and drain the water for later use
2. Scallion, ginger, garlic and dried chili for later use
3. Put oil in the pot, fry the chives, ginger, garlic and dried chilies
4. Then add the sirloin and stir fry until fragrant
5. Add a large bowl of water to a boil
6. Then add salt and chicken essence, sirloin and water all into the pressure cooker to cook
7. Take out the cooked sirloin, add Baizhi, red dates, longan, wolfberry and other spices, cook for a while, add ginger powder. Because I don't like the flavor of the spices to be too strong, I only add the spices at this time.
8. Wash the enoki mushrooms and tear them apart for later use
9. Cut baby cabbage into 8 slices for later use
10. Wash the oyster mushrooms and tear them into small pieces
11. Cut cucumber into long strips
12. Wash the shiitake mushrooms
13. Fish tofu, crab balls, shiitake mushroom balls set aside
14. Wash potatoes, peeled and sliced
15. Cut radish into slices and set aside
16. Wash the fungus foam and tear it into small pieces
17. Chrysanthemum wash
18. Shabu-shabu after the soup is served, it is very comfortable to eat!
19. The white radish and potatoes in it are the best, probably because they go well with beef.
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