Homemade Version of Sukiyaki

Name: Homemade Version of Sukiyaki
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 400g Beef (Tenderloin); 1 piece onion; 200g Konjac; 200g Enoki mushroom; 1 piece Baby dishes; 2g salt; 10g Head pump; 3g Cooking Wine; 6 pcs shrimp; 30g butter

by sumsum

4.6 (1)

Favorite

4

Difficulty

Easy

Time

15m

Serving

3

I have always liked hot pots like hot pots, and I feel so happy when I see a pot full of ingredients~

Homemade Version of Sukiyaki

1. Peel the baby cabbage, cut off the root of the enoki mushroom, and wash

2. Soak the shrimp in water, cut the konjac into slices, and cut the onion into shreds

3. Heat the pan, put a piece of butter in, and when the butter melts a little, throw in the onion and stir fry a few times until the butter is melted.

4. Add three bowls of water and toss the shrimps in. Cover the pot until the water boils

5. After the water boils, throw the konjac, enoki mushroom, and baby cabbage into the boil. I like it softer, so I cook it longer

6. Finally dig a hole and pour the beef in. After cooking, add scallops, cooking wine, and salt to taste

Tips:
Put the onion in the water and cut it so that you won't cry~
If you like a stronger taste, you can replace the cooking wine, soy sauce, or something with broth.